Milk-Free Funeral Potatoes (Potato Casserole)

3 Tablespoons margarine (check labels for milk-free)
1 teaspoon onion powder
3 Tablespoons flour
14.5 ounce can chicken broth (check labels for milk-free)
1 cup rice milk
1 32 ounce package frozen potatoes
1/3 cup mayonnaise (can use 6 ounces sour cream combined with 4 ounce cream cheese as a substitute  for non-milk-free)
dehydrated onion (1-2 Tablespoons)
salt and pepper and seasoned salt
cereal/pretzel crumbs

In saucepan:

1. Melt margarine, add onion powder and flour, cook until bubbly.
2. Add chicken broth, stir until smooth, bring to a boil.
3. Add mayonnaise (or substitutes listed above) and rice milk, salt, pepper, and seasoned salt (to taste).

In 9x13 pan:

1. Spread frozen potatoes evenly in pan, sprinkle with dehydrated onion.
2. Microwave on high 5 minutes to thaw slightly.
3. Pour sauce on top, stir and sprinkle with crumbs.

Bake 45-65 minutes at 350 degrees. Cover until the last 15 minutes.