8 med. red potatoes, boiled, skinned, and cooled in refrigerator
1 can cream of chicken soup
1/3 c. butter, melted
1 1/2 c. grated Cheddar cheese
1 pt. sour cream
1/2 c. minced onion
Salt and pepper to taste
Corn flakes, crushed (mixed with 2 tbsp. butter)

Grate cooled potatoes. Add rest of ingredients, except corn flakes and mix well. Place in greased 3 quart casserole dish. Sprinkle crushed corn flakes on top. Refrigerate overnight. Bake at 350 degrees for 45 minutes to 1 hour.