2 lbs. potatoes
1/2 c. butter
1 can mushroom soup
1 tsp. onion salt
1/4 tsp. pepper
1 pt. sour cream
2 c. Velveeta cheese
1 tsp. Lawry's season salt

Clean, then slice potatoes. Cook in water until almost tender. Put the rest of the ingredients together and heat until cheese is melted. Put in layers in a casserole and cover with 2 cups crushed corn flakes mixed with 1/2 cup melted butter. Bake at 350 degrees for 45 minutes.