Potato Casserole

This is my favorite "funeral potatoes" recipe because it is easy and tastes so good.
2 lb. bag Ore-Ida hash browns
1 cube butter
1 tsp. salt
2 cans cream of chicken soup
1/4 cup milk
1 pt. sour cream
1 medium chopped onion
2 cups grated cheddar cheese
2 cups crushed cornflakes
4 Tbsp. melted butter
Melt butter in pan and saute' onion until tender.  Mix butter, onion, soup, milk, salt, and sour cream.  Add potatoes and cheese.  Pour into 9 x 13 pan.  Mix cornflakes and melted butter.  Top potatoes.  Bake at 350­° for 40-50 minutes.
Submitted by: Gina

Potato Pancakes

6 medium potatoes (about 2 pounds)
3 eggs
1 Tbsp. parsley flakes
2 tsp. onion powder
1/4 cup flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. pepper
1 to 2 cups vegetable oil

Wash, peel, and coarsely grate potatoes.  In a small bowl, pour cold water over grated potatoes to cover; set aside.  In a medium bowl, beat eggs well.  Stir in parsley flakes and onion powder.  Combine flour, baking powder, salt, and pepper.  Stir flour mixture into eggs.  Drain potatoes well.  Blot potatoes with paper towel.  Add potatoes to egg mixture.  Heat oil in skillet till hot (if electric skillet, heat to 375).  Drop potato pancakes by tablespoonfuls in hot oil.  Brown on each side, about 3 or 4 minutes.  Remove pancakes from skillet and drain on paper towel.  Repeat with remaining mixture.  Serve with applesauce, sour cream, or butter, if desired.  Makes 16 (2 inch) pancakes.

Submitted by Nana