6 cups diced potatoes *
1 (10 oz.) can condensed cream chicken soup
1/2 can milk (use empty soup can)
1 cup dairy sour cream
1 cup sharp cheddar cheese, grated
1/4 cup grated onion (optional) **
salt and pepper, to taste
3 tbsp. butter, melted
3/4 cup cornflake crumbs

Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9x13-inch cake pan.

Combine soup, milk, dairy sour cream, cheese, and onion (see **note below) and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.

Melt butter and combine with cornflake crumbs. Sprinkle crumbs over casserole.

Bake, uncovered, at 350°F for 30 to 45 minutes or until hot and bubbly throughout.

Notes:

Note: * Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded).

Note: ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.

There are probably as many variations in how to make this dish, as there are names for it. Whatever you call it (or how you make it) it is tasty dish, which is often served with ham and green beans.

Recipe serves approximately 8.

Submitted by: J.H.C.