6 med. potatoes
1/4 c. butter
1 can cream of chicken soup
1/3 c. chopped green onion
1 pt. sour cream
1 1/2 c. shredded cheddar cheese
2 c. crushed corn flakes
2 tbsp. melted butter

Cook potatoes until tender. Cool and peel, grate finely. Heat 1/4 cup butter with soup. Blend sour cream, onions and cheese into soup. Stir in potatoes. Place into a buttered casserole. Mix crushed corn flakes and 2 tablespoons butter, sprinkle over casserole. Bake 45 minutes at 350 degrees.