Funeral Potatoes?

How did I not know the name of this recipe was Funeral Potatoes! From the time I can remember we called the dish Hashbrown Casserole. They are amazing! Uh, unlike funerals.

Hashbrown Casserole

2 lb package frozen hash brown potatoes, thawed (I use diced but shredded is good)
1 can cream of chicken soup
1 cup sour cream
1 stick butter or margarine, melted and cooled
1/2 cup milk
2 cups shredded cheddar cheese
2 tbsp dried minced onion
topping optional (and for some, here is where it gets authentic)*

Preheat oven to 350 degrees. Grease casserole dish (I use a nice 7x11)

In a large mixing bowl, combine soup, sour cream, cooled butter, milk, cheese and onion until creamy. Add thawed potatoes, mix gently until potatoes are coated. Pour into greased dish, bake until bubbly (about 45 minutes.)

*The topping is optional, and very controversial evidently. I usually top mine with just cheap old bread crumbs that I've sauteed lightly in butter. I put mine on the potatoes after they've baked for 45 minutes, then I return to the oven for 15 minutes. You can also use Ritz crackers, but they aren't always around. Authentically? You use crushed corn flakes. I've done it, but I tossed them with a little melted butter because they browned better.

These are the best potatoes in the world, I don't care what anyone says. If you take them to a pot luck, take the recipe. Everyone will want it.