Funeral Potatoes

This recipe comes from my mom.  I think it gets its name from the fact that this is such a popular dish to serve at funeral luncheone.  Regardless nobody has to die to enjoy these wonderful potatoes.  Sometimes if I don't have enough oven space I cook these potatoes in the slow cooker.

1-2 lb. pkg. southern style diced potatoes, thawed

1 (10.5 oz) can cream of chicken soup
½ c milk
1 c sour cream
1 c grated cheddar cheese
¼ c grated onion (or 1 T dehydrated onion)*
salt and pepper to taste
topping, if desired***


Place thawed potatoes in 2-3 quart casserole dish or a 9x13-inch cake pan. Combine soup, milk, sour cream, cheese, onions, and salt. May add 2-3 T extra milk for a thinner sauce. Mix well. Spread over potatoes. Sprinkle with topping if desired. Bake uncovered at 350° for 45-60 minutes or until hot and bubbly throughout.


*May use approximately 6-8 peeled, diced and cooked fresh potatoes rather than frozen hashbrowns.
**If using fresh chopped onion, sauté 1 T butter until transparent.
***May use buttered bread crumbs, corn flake crumbs, crushed potato chips, or French fried onions.