Cheesy Potatoes

Also known as Party Potatoes or Funeral Potatoes. This is my version:

7 or 8 medium potatoes diced (or you can buy frozen hash browns - enough to fill a 9x13 inch pan)
12 oz. sour cream
1 can of cream of celery soup (you can also use cream of chicken/mushroom/broccoli, I prefer the celery
1 1/2 cup shredded cheddar cheese
1/2 stick of butter (you can dice or melt)
1/4 cup of finely chopped onions
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup of crushed corn flakes or bread crumbs

1. Dice potatoes and cook in boiling water until tender - about 20 minutes, then drain- or you can just defrost the frozen hash browns
2. In large bow, stir together soup, sour cream, 1 cup of cheese, butter, onion, salt and pepper.
3. Stir in potatoes
4. Pour into 9x13 baking dish and sprinkle with remaining cheese and top with cornflakes or bread crumbs
5. Bake, covered with foil, for 40 minutes
6. Uncover and bake about 10 more minutes until topping is golden and sides are bubbling.

This goes great with ham or chicken dinners. We love it!