Church Potatoes (aka Funeral Potatoes)

These are commonly called "Funeral Potatoes" but that is rather morbid--and you can have them at happy times of year. We enjoy them at Easter and Christmas...they go GREAT with a nice ham dinner.

ingredients:

6 potatoes, diced and boiled*
(you can also use frozen hashbrowns, diced or shredded)

1 can cream of chicken soup

1/2 soup can of milk

1 cup sour cream

1 cups cheddar cheese, grated

1/4 cup grated onion (optional--I use 1 Tbsp. dried minced onion)

salt and pepper to taste

3 Tbsp. butter, melted

2 cups corn flakes, crushed

directions:

1. *Peel potatoes, dice into 1/2" pieces, place in large pot with water 1" above potatoes. Boil for 10-12 minutes until just tender. Drain.

2. While potatoes are boiling, mix soup, milk, sour cream, cheese, onion, salt and pepper together. This will be a sloppy mixture.

3. Add the potatoes to sloppy mixture. Toss and coat well. Pour into a 9x13" pan.

4. Toss crushed corn flakes with butter and sprinkle over potato mixture. Bake at 350 for 30-45 minutes or until hot and bubbly throughout.