2 lbs. sliced potatoes
2 cans cream of chicken soup
1 pint sour cream
1/2 onion, chopped fine
1 cup celery, chopped fine
1 stick butter
1 lb. Velveeta Cheese, sliced
2 cups cornflakes, crushed

Sauté onion and celery in 1 stick butter until translucent. Mix potatoes, soup and sour cream and pour into baking dish. Top with cheese slices. Top cheese with cornflakes.

Bake at 350°F for 1 hr.