1 c. (8 oz.) sour cream
1 c. (10 3/4 oz.) condensed cream of mushroom soup
1/4 c. butter, melted
1/3 c. sliced green onions
1 1/2 c. (6 oz.) coarsely shredded Cheddar cheese
3 lbs. potatoes, peeled, boiled and cubed
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. cracker crumbs or bread crumbs

Mix sour cream, soup, butter, green onions and 1 cup of cheese in a lightly greased deep 3-quart casserole dish. Gently stir in potatoes, salt and pepper. Top with remaining 1/2 cup of cheese and crumbs. Bake in preheated 350 degree oven for 30 minutes; longer, if refrigerated. Makes 10 servings.