Funeral Potatoes

Funeral Potatoes

• 6 c. frozen diced potatoes, thawed
• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1 stick butter, melted
• 1 c. sour cream
• 2 c. cheddar cheese, grated, divided
• 1/4 c. grated onion (optional)
• Salt and pepper to taste

Topping (optional):

• 3 tablespoons butter 
• 3/4 cup crushed corn flakes  

Directions:

• Combine soup, butter, sour cream, 1 c. cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
• Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan. Top with the remaining 1 c. cheese.
• Mix 3 tablespoons butter with 3/4 cup crushed corn flakes and sprinkle over the potato mixture. (This step is optional.)
• Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.

Note: 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.