Potato Casserole

This may or may not actually be DP posting this recipe, but at the very least, it is at his, I mean, my, request. They are the first DP approved "funeral potatoes," so must be shared. Originally from Lion House Classics.

5 large potatoes

3 tablespoons butter or margarine, melted

1 can (10.5 oz) cream of chicken soup

1 cup sour cream

1 cup milk

3 T finely chopped green onions

3/4 c. shredded sharp cheddar cheese

3/4 c. corn flake crumbs or dry bread crumbs

Boil unpared potatoes until tender. Drain and peel; shred coarsely. Place in 2- or 3-quart casserole. Pour melted butter over potatoes. Mix together soup, sour cream, milk, green onions, and cheese. Pour evenly over potatoes. Do not mix. Toss crumbs with melted butter and Parmesan cheese; sprinkle on top of casserole. Bake at 325 degrees for 30 minutes. Makes 8 to 10 servings.

Gary has experimented with this recipe and has used a greater goo-to-potato ratio, and it is yummy, although it is also yummy as written. We also always add salt and pepper. Enjoy.