4-5 lb. potatoes, cooked in skins
1 1/2 c. shredded cheddar cheese
1 c. onion
1/4 c. butter
1 can cream of celery soup
1/2 c. crushed corn flakes
1 pt. sour cream
3 tbsp. melted butter
Chopped parsley (optional)

Cook, peel, and cube potatoes. Mix with cheese in bowl. Saute onions in 1/4 cup butter. Remove from heat. Add in soup and sour cream and parsley if desired. Mix well in pot. Turn into a greased 13 x 9 inch pan. Let sit overnight.

Before baking sprinkle crushed corn flakes on top. Drizzle melted butter over it. Bake at 350 degrees for 1 hour.