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

Cook potatoes until tender. Cool. Peel. Grate. Heat butter and soup. Blend in sour cream, onion and cheese. Stir into grated potatoes. Put in 2 1/2 quart casserole dish.

TOPPING:

1 c. crushed cornflake cereal
2 tbsp. melted butter

Mix cornflake crumbs and melted butter. Sprinkle over casserole. Bake at 350 degrees for 45 minutes.