Cheese Potato Casserole/Utah Funeral Potatoes

Cheese Potato Casserole
also known as Funeral Potatoes in Utah

2 lbs frozen hash browns (shredded or cubed)
2 sticks butter or margarine, melted separately
1 pt (16 oz) sour cream
2 cups shredded cheddar cheese
1 small onion, finely chopped
2 cups crushed cornflakes
1 can cream of chicken soup
½ cup milk

Preheat oven to 350° . Defrost potatoes, melt 1 stick butter and mix with potatoes. In another bowl stir sour cream, soup, cheese, milk, and onion together; mix into potatoes. Spread potatoes in a 13 by 9 pan. Mix the other stick of melted butter into the corn flakes. Sprinkle on top of potato mixture. Cover with foil. Bake 35 minutes covered, then 35 minutes uncovered. You can substitute cream of mushroom or cream of potato soup for the cream of chicken soup to make this a vegetarian dish. Also you can substitute low fat ingredients if you want (such as low fat sour cream or cheese). Also for another variation you can use "Hash Browns O'Brien" in place of regular hashbrowns. ("Hashbrowns O'Brien" usually have green pepper, red pepper and onion in them).

VARIATION:
1 2lb frozen hashbrown potatoes thawed (1 lb 14 oz bag is okay)
1 c sour cream
1 can cream of chicken soup
1 stick butter, melted
1/2 c chopped onion
1 8oz block cheddar cheese, shredded

Mix all ingredients together in a bowl. Grease or spray a 9 by 13 pan. Bake at 375 for one hour. Can cover with foil if it starts getting too browned.