Funeral Potatoes (well, you asked)

• 6-8 medium pre-cooked potatoes (or a 2-lb pkg of frozen hash browns)
• 1/4 cup diced onion
• 1 can (10 ¾ oz.) cream of chicken soup (or cream of celery)
• 1/2 soup can milk
• 1 cup sour cream
• salt and pepper to taste
• 3/4 cup crumbs*
• 3** tablespoons butter, melted
• 1 cup sharp cheddar cheese, grated

PREPARATION:

Heat oven to 350 deg.

Thaw frozen potatoes or cook fresh potatoes and cut into cubes (skin on or peeled to taste).

Place potatoes in a greased 2-3 quart casserole dish or a 9x13 cake pan.

Saute onion in 1T of the butter and spread over potatoes.

Combine soup, milk, sour cream and salt and pepper to taste. For a creamier dish, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potato/onion mixture.

Melt butter and combine with crumbs. Sprinkle crumbs over mixture.

Sprinkle cheese over mixture.

Bake uncovered at 325 deg F for 40 minutes or until hot and bubbly throughout.

This recipe serves approximately 8, and is often served with ham and green beans.