Potatoe Casserole aka Funeral Potatoes

These potatoes remind me of two things Easter and Funeral's. These are two very different occasions one celebrating eternal life, and one focusing on a life that has moved on. Okay so these two things have everything to do with each other. Anyway, now that I got that explained:}there is a recipe coming.

There is something about these potatoes that just makes my palate water. Mmmmmmmm! We don't have these very often, which is obviously a very good thing because they are ohhh so fattening. There is a reason they call this stuff comfort food. These potatoes remind me of being with family. Laughing, crying, and loving each other.


5 large potatoes (or, 7-8 cups frozen hash browns)
3 tablespoons of butter, melted
1 chicken bullion cube
1 can (10 1/2 ounces) cream of chicken soup
1 1/2 c sour cream
1 1/2 c milk
1/4 c green onions
1 1/2 c shredded Cheddar cheese
1 1/2 c cornflakes crumbs (or dry bread crumbs)
1/4 c butter, melted
1/4 c Parmesan cheese
Boil unprepared potatoes until tender. Drain and peel. Shred coarsely. (or add frozen potatoes) Place in 2- or 3- quart casserole. Crush bullion cube and add to butter, Pour melted butter mixture over potatoes. Mix together soup, sour cream, milk, onions, and cheese. Pour evenly over potatoes. Do not mix. Stir cornflakes and butter, add Parmesan. Cover the top with buttered crumbs mixed with Parmesan cheese. Bake 30 minutes at 325 degrees. Makes 8-10 servings. Enjoy!