6-7 potatoes
1 can cream of chicken soup
1 1/2 c. Cheddar cheese, grated
1 tsp. salt
1/2 c. butter
3 tsp. minced onion
1 pt. sour cream
1/2 tsp. pepper

Boil potatoes with jackets on until just done, cool, peel and grate. In a small saucepan heat butter with soup. mix remaining ingredients with soup mixture in pyrex baking dish. Cover and refrigerate overnight (important). Top with bread crumbs. Bake at 350 degrees for 45 minutes.

Pepperidge Farm corn bread stuffing can be used.