6 med. russet potatoes
1/4 c. butter
1 can cream of chicken soup
2 c. sour cream
1/3 c. green onions
1 1/2 c. grated Cheddar cheese

Cook, cool, peel and grate potatoes. Heat 1/4 cup butter with 1 can cream of chicken soup. Blend into soup 2 cups sour cream and 1/3 cup grated cheese. Stir in potatoes. Place in 2 1/2 quart casserole. Mix crushed cornflakes with 2 tablespoons melted butter and sprinkle on top. Bake at 350 degrees for 45 minutes. Serves 8.