5 to 6 good size potatoes, boiled & grated
1/2 c. butter
1 (8 oz.) pkg. cream cheese
1 (16 oz.) tub of sour cream
1 can cream of mushroom soup
1 lb. cheddar cheese, grated
1 green onion, chopped
2 tbsp. butter
1/2 c. corn flakes, crushed

Preheat oven to 350 degrees. In a large saucepan melt the butter and the cream cheese. Add the sour cream and cream of mushroom soup; stir until bubbly. Lower the heat and gradually add the cheddar cheese until melted (mixture should be a little stringy). Add the grated potatoes, stirring until all the mixture is coated. Add the green onions.

With the remaining butter grease a 3 quart casserole dish. Pour the potato mixture in the casserole dish and top with the corn flakes. Bake for about 20 minutes. Serve warm.