4 lg. potatoes
1 can cream of chicken soup
1 tsp. parsley flakes
1/4 c. chopped green onions
1 c. grated Cheddar cheese
1/2 pt. sour cream
1 1/2 c. corn flakes, crushed
1/4 c. plus 2 tbsp. butter

Cook potatoes first, boil, but do not cook until mushy. Grate potatoes. Melt 1/4 cup butter and mix with chicken soup, heated. Mix that with sour cream, parsley flakes, green onions and Cheddar cheese. Add salt and pepper to taste. Mix all of this with the grated potatoes. Melt 2 tablespoons butter and mix with 1 1/2 cups of crushed corn flakes.

Put potato mixture in 2 quart casserole dish and spread mixture of butter and corn flakes over the top evenly. Bake at 350 degrees for 30-35 minutes.

Complete recipe can be made 24 hours ahead and refrigerated and then baked the following day.