Funeral Potatoes

courtesy of The Essential Mormon Cookbook

12 large potatoes or 1 (32 oz) bag of shredded hash browns

2 cans cream of chicken soup

2 cups sour cream

1 cup grated cheddar cheese

1/2 cup butter, melted

1/3 cup chopped onion

2 cups crushed corn flakes (I doubled this)

2 T butter, melted

Peel potatoes and boil for 30 min, until just tender. Cool and grate into a greased 9x13 -inch baking dish (or put has browns into the baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 T melted butter. Sprinkle on top. Bake on 350 for 30 min. Makes 12 servings.