6 med. potatoes, cooked, cooled & peeled
1 c. chopped onion
1/4 c. melted butter
1 can cream of celery soup
1/2 c. sour cream
1 1/2 c. shredded cheddar cheese
1 c. corn flakes
Reserve butter for casserole topping

Saute onions in butter. Mix soup, sour cream and cheese together. Combine onions with creamy mix, then add to potatoes. Salt and pepper to taste. Mix thoroughly. Pour into a 13"x9" casserole, add corn flakes to top. Drizzle with butter. Sit mixture in refrigerator overnight to set, covered. Cook for 1 hour at 350 degrees, uncovered. Delicious. Do ahead. Makes 6 to 8 servings.