4 lbs. potatoes, cooked and drained
1 c. chopped onion
1/4 c. butter
1 (10 3/4 oz.) can condensed cream of celery soup
1 1/2 c. shredded Cheddar cheese
1/2 c. crushed corn flakes
3 tbsp. melted butter
Pimento strips

Remove skins from potatoes (after cooking), dice into large 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 9x13 baking dish. Cover and refrigerate overnight.

Sprinkle with corn flakes; drizzle with 3 tablespoons melted butter. Bake at 350 for 1 hour. Garnish with pimento strips.

Serves 12.