6 lg. potatoes
1/2 cube butter
1 can cream of chicken, mushroom, or celery soup
1 pt. sour cream
3/4 c. chopped green onions
1 1/4 c. grated cheddar cheese
1/2 c. corn flake crumbs

Boil potatoes in jackets. Cool, peel and grate (or cut in dice) with large grater. Melt butter. Remove from heat. In bowl combine butter, undiluted soup, sour cream, onions and cheese. Fold into potatoes until well mixed and top with corn flake crumbs (can sprinkled cheese on top also). Bake at 350 degrees for 30-40 minutes. Serves 10. Can make ahead and refrigerate. If refrigerated, bake about 10 minutes longer.