Funeral Potatoes

When we were going on a wheat-free diet, I thought our days of Cheesy Potatoes, Funeral Potatoes, or Church Potatoes (whatever you call it) were over. I was completely wrong. We can still have them and they actually taste better without all the preservatives and added ingredients that come in the can of cream of chicken soup.

1 1/2 cups of milk (reserve 1/4 cup)
1 chicken or veggie bouillon cube (I used Rapunzel Vegan Vegetable Bouillon from Sprouts)
1 1/2 Tbsp cornstarch
Salt to taste
1 cup sour cream
1/2-1 cup grated cheddar cheese (depends on how cheesy you like it)
1 stick melted butter
12 oz shredded potatoes (or 1 box dehydrated potatoes, rehydrated)
1/8 cup dried chopped onions
1 cup crushed cereal (corn flakes, chex, and crispix all work fine)
1 Tbsp melted butter

Preheat oven to 350F. Heat milk and bouillon cube in saucepan until almost boiling.  In small cup mix reserved 1/4 cup milk and cornstarch until smooth. Whisk cornstarch mix into hot milk mixture until smooth. It should thicken as it comes to a full boil. Salt to taste. Add sour cream, cheese, butter, potatoes, and onions. Mix well. Pour mixture into 8x8 casserole dish. In small container, mix crushed cereal and 1 Tbsp melted butter. Sprinkle over potato mixture in casserole dish. Bake at 350F for 30 minutes.