Gluten Free Funeral Potatoes Recipe

Spread hashbrowns in the bottom of a 9 x 13 inch baking pan. In a small saucepan mix cold milk and cornstarch with a wire whisk. Add bouillon, salt and onion. Heat to a boil, stirring constantly. Remove sauce from heat and stir in sour cream. Pour over hashbrowns. Top with grated cheese. Cover with foil and bake at 375° for 1 hour. (Increase baking time by about 15 minutes if using cubed hashbrowns.