6 med. potatoes
1/4 c. butter
1 can cream of mushroom soup
1 pt. sour cream
1/3 c. green onion, chopped
1 1/2 c. Cheddar cheese, shredded
Handful cornflakes, crushed
2 tbsp. butter, melted

Cook potatoes; cool, peel and grate finely. Heat 1/4 cup butter with soup. Blend sour cream, onion and cheese into soup. Stir in potatoes. Place in a buttered 2 1/2-quart casserole dish. Mix cornflakes with melted butter and sprinkle over casserole. Bake at 350 degrees for 45 minutes.