Funeral Potatoes

-Tara Butler

5 large potatoes

3 TBSP melted butter

1 can cream of chicken soup

1 c. sour cream

3 TBSP chopped green onions

¾ - 1 c. shredded cheddar cheese

¾ c. cornflake crumbs

3 TBSP parmesan cheese

Boil potatoes until tender. Peel and shred coarsely. Place in greased 2-3 qt casserole dish. Mix together soup, sour cream, onions, & cheese. Mix into potatoes. Stir until mixed good. Combine butter and corn flake crumbs, sprinkle over top. Sprinkle with parmesan cheese. Bake at 325 degrees for 30-45 minutes. (or until bubbly). Serves 8-10