Funeral Potatoes

12 large potatoes or a 32 ounce bag of frozen hash browns
2 (10oz) cans cream of chicken soup concentrate
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 Tablespoons butter

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate (or cut small) into a greased 9X13-inch baking dish (or put frozen hash browns into the baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350°F for 30 minutes. Makes 12 servings.

Sometimes I put in more potatoes to stretch it and because I do not always like so much sauce. I also end up baking it longer than 30 minutes. I like it to be a little crusty on the top.

Submitted by Becky Lathen