8 lg. spuds
1/4 c. butter
1 can cream of celery soup
1/4 tsp. Tabasco sauce
1 pt. sour cream
1/2 c. chopped green onions
1 1/2 c. grated cheese
1/4 tsp. dried leaf marjoram
1/2 lb. bacon, cooked & crumbled

Cook spuds in salted water. Heat butter, soup and Tabasco sauce. Blend in sour cream, onions, cheese and marjoram. Add diced cooked spuds and bacon. Put into greased casserole. Melt 2 tablespoons butter and some crushed corn flakes and sprinkle on top. Bake at 350 degrees for 45 minutes. Serves 12-14.