6 med. potatoes
1 stick butter
1 pt. sour cream
10 3/4 oz. cream of mushroom soup
10 oz. cheddar cheese, grated
1/2 c. chopped scallions
1 tbsp. Worcestershire sauce
Dash of pepper and salt
2 tbsp. melted butter
1/2 c. bread crumbs

Preheat oven to 350 degrees. Peel and cut potatoes into cubes. Heat soup and butter in a sauce pan until melted. Add sour cream. Combine all ingredients in bowl (except 2 tablespoons melted butter and breadcrumbs). Spoon into 9 x 14 inch buttered or Pam sprayed casserole. Mix buttered crumbs and sprinkle on top of potatoes. Bake for 45 minutes - you may freeze the casserole if you wish. Freeze before baking. If frozen bake for 1 hour.