8 lg. potatoes, par boiled
1 can cream of chicken soup
1 lg. carton of sour cream
1/4 c. butter
1 1/2 c. grated Cheddar cheese
1/3 c. finely chopped green onions

TOPPING:

1/4 c. butter

2 c. crushed corn flake

Grate cooled potatoes, melt butter and combine with soup and sour cream. Fold in soup mixture and remaining ingredients with potatoes. Put into greased 9 x 13 casserole. Top with topping, bake at 350 degrees for 45 minutes.