1 c. sour cream
1 can cream of mushroom soup
1/4 c. melted butter
1/3 c. chopped onions
1 c. shredded sharp Cheddar cheese
3 lb. potatoes, peeled, boiled & cubed
1/2 tsp. salt
1/8 tsp. pepper

Mix in deep bowl, sour cream, soup, butter, onions and cheese. Gently stir in potatoes, salt and pepper. Pour into 3 quart casserole. Top with 1/2 cup shredded sharp Cheddar cheese and 1/2 cup cracker crumbs. Bake in 350 degree oven for 30 minutes. Can be put together the day before serving. Just bake a little longer.