2 lbs. Ore-Ida O'Brien potatoes
2 c. grated cheddar cheese
2 cans cream of chicken soup
1/2 c. chopped onion
2 c. sour cream

TOPPING:

1 stick butter, melted
3 c. cornflakes

Preheat oven to 350 degrees. Mix first 5 ingredients thoroughly and spread in a buttered 13x9 casserole. Mix cornflakes with butter until well coated. Spread evenly over potatoes. Bake for 45-60 minutes until brown and bubbly.

This recipe can be divided for a smaller batch using 1/2 the ingredients in a 2- quart casserole and using the lesser time.