Potato Casserole {a.k.a. Funeral Potatoes}

Prep Time20

Cook Time1

Total Time1 20

Servings:

Author: Terri @ that's some good cookin'

1 (28-32 ounces) package of frozen shredded potatoes (also called hash browns)
1 medium onion, small dice
2 tablespoons butter, melted
1 (10.5 ounce) can cream of chicken soup (I used a low fat, low sodium cream of chicken soup)
2 cups sour cream
2 cups grated sharp cheddar cheese
salt and pepper, to taste (maybe 3/4-1 teaspoon salt--hard to say))
1 cup cornflake crumbs (crushed Ritz-style crackers, or crushed potato chips (I prefer crushed Ritz or a similar buttery cracker))

Preheat oven to 350-degrees.
Put potatoes in a large mixing bowl. Sprinkle with salt and pepper. Set aside. I can't tell you how much salt you'll need. Potatoes can be a little tricky - they often require more salt than seems reasonable. But, I'd rather have too little salt than to have too much salt. You can always add more at the table per personal preference.
Mix together the cream of chicken soup, sour cream, and melted butter.
Stir in the cheese and onions and mix well.
Pour over potatoes. Mix lightly.
Transfer to a lightly buttered 9" x 13" baking dish or a dish of equal volume.
Sprinkle cornflake crumbs (or chosen topping) over top of potato mixture. Bake, uncovered, for 1 hour until casserole is bubbly and the top is crispy.

If Using Whole Potatoes: If you would rather use whole potatoes instead of packaged hash browns, here is the recipe. 8-10 whole potatoes in skins. Srubs ppotatos, place in a large deep pot and add enough to pot to cover the potatoes. Boil until almost tender. Cool potatoes, then peel. Grate into a large mixing bowl. Sprinkle with salt to taste. Proceed with adding the remainder of the listed ingredients (except for the frozen shredded potatoes).
Recipe slightly adapted from my mother in-law, Mavis