6 med. potatoes, cooked & cooled in skins
1/4 c. butter
12 to 16 oz. sour cream
1/2 c. chopped green onion
1 can cream of chicken soup
2 c. grated sharp cheese
2 tbsp. butter, crushed corn flakes on top

Peel and grate cold potatoes. Heat soup and butter over low heat. Remove and blend in sour cream. In large bowl toss potatoes, onions, cheese and sauce. Turn into buttered casserole. Dot with butter and sprinkle with corn flakes. Bake at 350 degrees for 45 minutes. Can be made a day ahead.

Norma adds seasoned salt and paprika to topping and also suggests that you may add sliced canned mushrooms to this recipe. Her extra hint - she adds a dab of leftover bacon-onion dip for extra flavor!