8 med. potatoes, peeled & boiled
1/2 c. melted butter
1 can cream of chicken soup
1 1/2 c. sour cream or yogurt
3 chopped green onions including tops
2 c. shredded cheddar cheese
2 c. crushed corn flakes

Cook potatoes until tender. Cool. Grate coarsely. Add melted butter to soup and blend in sour cream and add onions. Stir until smooth; add 1 1/2 cups cheese. Stir until just barely mixed into buttered casserole and bake at 350 degrees for 30 minutes. Combine 1/2 cup (remainder) Cheese Whiz with corn flakes and sprinkle over top. Bake an additional 10 to 15 minutes.