4 lbs. potatoes (unpeeled), cooked and drained
1 c. chopped onion
1/4 c. butter
1 (10 oz.) can cream of celery soup
1 pt. sour cream
1 1/2 c. shredded Cheddar cheese
1/2 c. crushed corn flakes
3 tbsp. melted butter

Remove skins from potatoes and shred into a bowl. Saute onion in 1/4 cup butter until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese. Mix well.

Turn into greased 9x13 inch pan. Cover. Refrigerate overnight. Sprinkle with crushed corn flakes. Drizzle with 3 tablespoons melted butter. Bake at 350 degrees for 1 hour, uncovered.