6 red potatoes
1 stick butter
2 c. sour cream
1 bunch green onions
2 c. grated Cheddar cheese
2 tsp. salt
pepper to taste

Boil potatoes with jackets. Cool, peel and grate. Mix everything but 1 cup cheese in a cake pan. Sprinkle remaining cup of cheese over casserole and refrigerate for 6 hours or overnight.

Bake at 350°F for 45 min. to an hour or until cheese on top is bubbly and casserole is hot completely through.

Serves 6.