4 lbs. unpared potatoes, cooked & drained
1 c. onion, chopped
1/4 c. butter
1 can cream of celery or mushroom soup
1 pt. sour cream
1 1/2 c. cheddar cheese, shredded
1/2 c. Corn Flakes, crushed
3 tbsp. butter, melted

Peel potatoes and shred. Saute onion in butter until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese, mix well. Turn into greased 13 x 9 x 2 inch baking dish. Cover, refrigerate overnight. Sprinkle with flakes, drizzle butter on top. Bake 1 hour at 350 degrees. Garnish with pimento and parsley. Serves 12.