4 lbs. unpared potatoes, cooked & drained
1 c. chopped onion
1/4 c. butter
1 (10 3/4 oz.) can cream of celery soup
1 pt. dairy sour cream
1 1/2 c. shredded cheddar cheese
1/2 c. crushed corn flakes
3 tbsp. melted butter
1 tsp. salt
Pimiento strips
Fresh parsley

Remove skins from potatoes and shred into bowl. Saute onions in 1/4 cup of butter until tender. Remove from heat. Stir in soup and sour cream. Pour over the potatoes and cheese. Mix well and turn into a greased 13"x9"x2" dish, cover and refrigerate overnight. Sprinkle with corn flakes, drizzle with 3 tablespoons butter. Bake in 350 degree oven for 1 hour. Garnish with the pimiento and parsley. Yield: 8 to 10 servings.