Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in
a 2-3 quart casserole dish or a 9x13 cake pan.
Combine soup, milk, 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
Melt butter and combine with corn flake crumbs.
Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or
until hot and bubbly throughout.
* Use approximately 6-8 peeled, diced, and cooked
fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash
browns (not shredded). ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh
chopped onion in 1 tablespoon butter until transparent.
Recipe serves approximately 8.