6 potatoes, boiled and chilled
1 can cream of chicken soup
1 (16 oz.) sour cream
1/4 c. butter, melted
1 1/2 c. shredded Cheddar cheese
1/3 c. green onions, chopped
2 c. crushed corn flakes

Shred potatoes. Combine butter, soup and sour cream. Add onions. Combine with potatoes. Pour into a 13x9 greased pan. Top cheese and corn flakes. Bake at 350 degrees for 45 minutes.