4 lb. potatoes, cooked
1 1/2 c. shredded Cheddar cheese
1 c. chopped onion
1/4 c. butter
1 (10 3/4 oz.) can cream celery soup
1 pt. sour cream
1/2 c. crushed corn flakes
3 tbsp. butter

Peel potatoes and dice. Add cheese. Saute onions in butter, stir in soup and sour cream. Pour over potatoes and cheese; mix. Turn into greased casserole and refrigerate overnight. Sprinkle with corn flakes and drizzle with butter on top. Bake at 350 degrees for 1 hour.