6 lg. potatoes
1 can cream of celery soup
8 oz. sour cream
2 c. grated cheddar cheese
1 c. crushed corn flakes
1 1/2 stick butter

Bake potatoes until done; let cool and peel. Grate potatoes into mixing bowl. Add soup, sour cream, one stick of butter and mix. Place mixture in casserole. Add topping and bake 45 minutes at 375 degrees.

TOPPING: Combine cheese, corn flakes and 1/2 stick butter. Mix well and top off mixture in casserole.

Shortcut: Use large package (20-25 ounces) frozen hashbrowns. Thaw and place in casserole. Add 1/4 cup water and heat in microwave until hashbrowns are softened. Then add soup, sour cream and butter as above. Yield 6-8 servings.