Potato Casserole AKA funeral potatoes

5 lg potatoes
3 T butter
1 can cream of chicken soup
1 c sour cream
1 c milk
3 T chopped green onions
3/4 c cheddar cheese
3/4 c corn flakes or dry bread crumbs
2 T melted butter
3 T parmesan cheese

Boil unpared potatoes until tender. Drain and peel. Slice. Place in 9X13 pan. Pour melted butter over potatoes. Mix together soup, sour cream, milk, onions and cheese. Pour evenly over potatoes. Do not mix. Cover the top with buttered crumbs mixed with the parmesan cheese. Bake 30 minutes at 325 degrees. Makes 8 to 10 servings.

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