Funeral Potatoes

LOW FAT VERSION

Ingredients:
2 bags of hashbrowns (32 oz each)
or fill 9x13 pan with potatoes, wash, petitely dice, and boil for 5-7 min (just until fork can go through)
1/2 c. chopped onion (cook in 1/4c. oil or butter)
1 1/2 c. sour cream
1 can cream of chicken or mushroom soup
1 c. cheese
1 t. salt
1/2 t. boullion
1/4 t. pepper and garlic
1 c. cornflakes (on top)

Directions:
1. Mix all ingredients except cornflakes
2. Spread onto a 9x13 casserole dish and top with cornflakes
3. Bake at 350* for 30-60 min

--BUTTER VERSION--

Ingredients:

1 T. butter

1 medium onion

2 lb hashbrowns (or boil potatoes for 10 min and shred)

1/2 c. butter, melted

2 cans cream of Chicken soup

2 c. sour cream

salt and pepper

2 c. grated cheese

3 c. cornflakes

2T. butter, melted

Directions:

1. Cook onions in butter in a skillet on medium heat

2. Stir in a large bowl with remaining ingredients, except cornflakes and butter

3. Toast the cornflakes and last butter for 1 min in skillet

4. Put in casserole dish with cornflakes on top and Bake at 350* for 40-45 min

(laurenslatest.com)