The Potatoes Were a Hit

I found still another recipe for Funeral Potatoes that I tried for Easter dinner yesterday. They were so good, there weren't any left...

Marsha's Mom's Funeral Potatoes
6 c. diced potatoes
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

Combine soup, butter, sour cream, 1 c. cheese, onion, salt and pepper. Mix well. Add the 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. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.

Ingredient notes: For the potatoes, it's best to bake russet potatoes wrapped in foil, then 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.

If you want to make lower-fat funeral potatoes, replace the melted butter with 1/2 soup can milk. You could also use reduced-fat sour cream and cheese.

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

* I used the baked russet potatoes, and put the Corn Flakes on top.