4 lbs. unpared potatoes, cooked & drained
1 c. onion, chopped
1/4 c. butter
1 (10 3/4 oz.) can condensed cream of celery soup
1 pt. dairy sour cream
1 1/2 c. Cheddar cheese, shredded
1/4 c. Corn Flakes, crushed
3 tbsp. butter, melted
Pimento strips
Fresh parsley, chopped
1 tsp. salt

Remove potato skins, shred into bowl. Saute onion in 1/4 cup melted 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 1/2 cup crushed Corn Flakes, drizzle with 3 tablespoons butter. Bake in 350 degree oven for one hour. Garnish with pimento and parsley.