Funeral Potatoes

Ingredients:

32 oz. bag frozen shredded hash brown potatoes
2 (10 3/4 oz) cans of cream of chicken soup  (I prefer to use cream of mushroom)
2 cups sour cream
1 1/2 cup grated cheddar cheese ( I like using Colby/Jack)
1/2 cup melted butter or margarine
1/2 cup chopped onion
2 cups finely crushed corn flakes
2 Tbs butter or margarine melted


Directions:

Grease 9x13 baking dish and preheat oven to 350. 
In large bowl combine soups, sour cream, cheese, onion and the 1/2 cup of melted butter.
Gently fold hash browns into mixture.  
Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of 
potato mixture.  Bake for 30 minutes. (I bake it for 40 to 45 minutes)

* If wanting to you can use cubed potatoes instead of hash browns but you will need to increase 
baking time to 55 minutes.

* You may also want to try adding a little ham and some peas to make a complete meal out of it.