4 lb. potatoes, cooked
1/4 c. butter
1 can cream of celery soup
1 1/2 c. Cheddar cheese, shredded
pimento strips
chopped fresh parsley
1 c. chopped onion
1 pt. dairy sour cream
1/2 c. corn flakes, crushed
3 tbsp. butter, melted

Shred potatoes into bowl. Sauté onion in 1/4 cup butter until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese. Mix well. Turn into greased 13 x 9 x 2-inch baking dish. Cover and refrigerate overnight. Sprinkle with corn flakes and drizzle with 3 tablespoons butter.

Bake 1 hour at 350°F. Garnish with pimento strips and parsley.

Serves 12.