Sour Cream Potatoes (Funeral Potatoes)

My sister-in-law Joanne contributed this recipe to our family celebrations.  We serve them at celebrations, but locally they are called funeral potatoes because they are a standard dish at funerals.

Ingredients:
(1) 2 lb. bag of shredded hash browns
1/2 cup melted butter
2 small cans cream of chicken soup
1 cup grated cheddar cheese
1/3-1/2 cup chopped onions
1 pint sour cream
salt and pepper to taste


Topping:
2 cups corn flake crumbs mixed with 2 tablespoons melted butter


Directions:
Mix all ingredients and place in a 13x9 baking dish. Top with cornflake/butter topping. Cover with foil. Bake at 350 degrees for 30 minutes, until baked through, garnish with parsley.


Note:
I have cut this recipe in half, used raw potato slices, and placed in a lidded casserole, with good results. Bake longer to cook the potatoes through.