https://thedashleyskitchen.com/funeral-potato-recipe-with-real-potatoes/
### INGREDIENTS
Potato Mixture
- 6-7 medium potatoes (30-35 ounces)
- ¼ cup butter
- 1 can cream of chicken soup
- 2 cups sour cream (1 pint)
- ½ cup chopped green onions
- 1 teaspoon salt
- 1½ cups shredded cheddar cheese
Topping
- ¼ cup melted butter
- 2 cups crushed cornflakes
### INSTRUCTIONS
- Preheat oven to 400° F.
- Cube and boil potatoes until just soft enough to eat, but still firm when bitten into. (al dente) Drain off the water and set aside to cool a little.
- On stovetop melt your butter. Once melted stir in can of cream of chicken soup.
- In seperate bowl mix sour cream, chopped green onions, salt, and shredded cheddar cheese. Add the butter and soup mixture. Mix well and set aside.
- Fold in potatoes to the combined sauce mixture till they are worked in and all potatoes are coated.
- Spoon mixture into a greased 9x13 baking dish.
- To prepare the topping melt butter and mix with crushed Kellogg's Corn Flakes.
- Spread cereal topping over the mixture in the pan.
- Bake in oven at 400° F for approximately 35 to 45 minutes or until bubbly and corn flakes appear golden and crispy.
Notes
- When boiling potatoes add one teaspoon salt to the water for more flavorful potatoes.
- Boil the potatoes until they are just soft enough to bite through. You want your potatoes to be al dente. They will cook more in the oven.