Funeral Potatoes

This is a recipe Chad found somewhere. They're good!

From the kitchen of:  Chad 

INGREDIENTS:

• 6 c. diced potatoes

• 1 can (10 3/4 oz) condensed cream of chicken soup

• 1 stick butter, melted

• 1 c sour cream

• 1 c grated cheese

• 2 c grated onion (optional)

• salt and pepper to taste

Note about the ingredients: It's best to bake russet potatoes wrapped in foil, then cool, peel and dice them. If you want, you can substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe.

To make reduced fat funeral potatoes, replace the melted butter with 1/2 soup can milk. Use reduced fat sour cream, or replace the sour cream with nonfat, plain Greek yogurt. Reduced fat cheddar cheese also works well.

INSTRUCTIONS:

1. Combine soup, butter, sour cream, 1 c. cheese, onion, salt and pepper. Mix well.

2. Add the potatoes and stir gently until combined.

3. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan. Top with the remaining 1 c. cheese.

4. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.

If you want to put crushed corn flakes on top of the funeral potatoes, mix 3 tablespoons butter with 3/4 cup crushed corn flakes and sprinkle over hte potato mixture before baking. If you're planing to use a crumb topping, mix all the cheese in with the sauce and don't reserve any to sprinkle on top.

MAKES: 9x13 pan