8 med. potatoes, cooked in skins

Cool, peel and shred potatoes. Mix in saucepan and heat:

1 can creamed chicken soup
1/2 c. butter
2 c. sour cream (1 pt.)
1 1/2 c. grated cheese
1/3 c. onion, minced

Combine potatoes and sauce - put into buttered casserole. Cover and refrigerate overnight. Top with:

1 c. crushed corn flakes
2 tbsp. butter

Bake at 350 degrees for 45 minutes, or until bubbly. (Bread crumbs may be used).