8 or 9 potatoes
1/2 c. chopped green onion
2 1/2 c. grated Cheddar cheese
1 can cream of mushroom
2 c. sour cream
1/4 c. melted butter

Boil potatoes in water to cover until partially cooked. Peel and grate. Add onion, 2 cups cheese, soup and sour cream. Mix well. Add butter. Blend well. Spoon into 3-quart casserole. Top with remaining cheese. Refrigerate overnight.

Bake at 350°F for 45 minutes.

Serves 10 to 15.