Funeral Potatoes

from Michelle

4-6 potatoes, baked

1 can cream of chicken soup

8 oz. sour cream

3/4 c. grated cheddar cheese

1/4 diced onion

4 Tbsp. butter

a cup mashed cornflakes, or bread crumbs, if desired, and an additional tbsp. melted butter

Bake your potatoes in foil for about 2 hrs, or until soft. Cool in the fridge. In a medium sized mixing bowl, mix together the soup, sour cream, cheese, onion, and butter. Layer a small amount on the bottom of a 9x13 pan. Peel and cube your potatoes, and put those in the pan, then pour the soup-cheese mixture on top of the potatoes. If desired, add crushed cornflakes on top and pour another tablespoon of melted butter. Cook at 375* for 20-30 minutes or until hot and bubbly. Serve with ham and green beans (or whatever you want).