1 (8 oz.) container sour cream
1 can cream of mushroom soup
1/4 c. butter, melted
1/3 c. sliced green onions
1 1/2 c. shredded Cheddar cheese (6 oz.)
3 lbs. potatoes, peeled, cubed, and boiled
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. cracker crumbs

Mix sour cream, soup, butter, green onions, and 1 cup of the Cheddar cheese in a lightly greased 3 quart casserole dish. Gently stir in potatoes, salt, and pepper. Top with the remaining 1/2 cup Cheddar cheese and cracker crumbs. Bake at 350 degrees for 30 minutes.