Funeral Potatoes

Funeral Potatoes
A Bountiful Kitchen

12 large Russett potatoes, boiled, then peeled and grated or
1 large  24-32oz package frozen hash brown potatoes, thawed
2 cans cream of chicken soup
2 cups sour cream
2 1/2 cups cheddar cheese, divided

1/4 cup  melted butter
1/2 cup chopped onion

1/2 teaspoon salt and pepper, each

Topping options:
1 cup Panko Crumbs or 2 cups crushed Corn Flakes + 2 tablespoons melted butter (optional)
1/2 cup grated cheese

Preheat oven to 350 degrees. Place rack in middle of oven.

Place butter, chopped onions, salt and pepper in a sauce pan over medium heat. Cook just until onions are softened. Place soup, sour cream, 2 cups of the grated cheese in a large bowl. 

Pour the cooked onion/butter mixture over the soup mixture in the bowl. Mix well. 

Add grated potatoes.  Fold ingredients together. 

Pour the mixture into a 9x13 greased pan. 

If using topping, spread the Panko or cornflake mixture or additional 1/2 cup of cheese over the top of the casserole and bake uncovered for 30-40 minutes or until the casserole is bubbly and golden on top. 

Let sit for about 10 minutes before serving.
About 16  side dish servings.