"Cheesy...Mormon...Funeral...Country Comin'...Party...Potluck...Potato...

...how-many-other-names-are-there-for-this" Casserole?

Add them below in the comments...yours may be added to our final title for the cookbook!

And how many variations have you eaten of this dish?  Us?  A bazillion.  But here is the recipe we love best.  You can substitute any kind of potato, kind of cheese, "cream of crap" soup and any kind of onion you want.  But try to keep the amounts the same and whatever you do...don't skip the delicious topping.

Potato Casserole

1 bag of frozen Southern Style Hash Browns (they are the square hash browns, not the shredded)
1 lb bag of Kraft Sharp Cheddar Shredded Cheese
16 oz sour cream
1 can of cream of chicken soup (I can't wait to try making my own cream of chicken soup so I don't have to call it cream of crap anymore)
1 T onion flakes (we use Onion Onion from Tastefully Simple)

1. Preheat oven to 350 degrees.
2. Mix together until well incorporated and spread into a 9"x13" glass pan.

For topping:

1 cube of melted butter
1 small box of corn flakes

1. Crush flakes into a large zip top bag.
2. Add melting butter into bag and seal.
3. Shake and mix bag until flakes are coated in butter.
4. Spread on top of casserole.  It will be a really thick topping...but trust me.  It's the first to go!

Bake at 350 degrees for 50-60 minutes or until edges are golden brown and cheese is bubbly.

Update 11/18/13
Giving credit where credit's due (where possible):
Country Comin' - Kristie Osborn
Party...Potluck - Abby McGill