5-6 russet potatoes
1/4 c. butter
1 c. shredded Cheddar cheese
1 1/2 c. sour cream
1 can cream of chicken or celery or mushroom soup
1/2 c. chopped green onions

Boil potatoes; let cool. Peel and grate coarsely.

Melt butter in saucepan. Add soup, onion, 1/2 cup of cheese and sour cream and mix together. Heat briskly over low heat. Add potatoes, mix thoroughly and put in buttered baking dish. Sprinkle on 1/2 cup cheese. Bake at 350 degrees for 45 minutes. Let cool 15 minutes before serving.

A great make ahead dish. Freezes well.