Funeral Potatoes

• 6 medium potatoes, with skins (we just use a bag of thawed hash browns)
• Cook until tender then peel and grate them into a sprayed 9x13 pan.
• 1 can (small) cream of chicken soup
• 1/4 c butter
• Heat together in a saucepan. Remove from heat.
• 2 c sour cream
• 1/3 c chopped green onion
• 2 c grated cheese
• Pour over potatoes and toss.
• 2/3 c corn flakes (unsweetened), crushed
• Top potatoes with crushed corn flakes.

Bake for 45 minutes at 350 degrees.