Potato Casserole With Corn Flake Topping

Ingredients

• 4 lbs Red potatoes
• 1/4 cup butter, cut into small pieces
• 2 cans cream of chicken soup
• 2 cups sour cream
• 1/3 cup onion, finely chopped
• 1/2 lb. sharp cheddar cheese, shredded
• 2 teaspoons salt

Topping

• 1 cup crushed corn flakes
• 2 tablespoons melted butter.

Directions

1. Wash, boil, cool, peel then shred the potatoes. Set aside. In a medium-saucepan mix and heat the butter, soup, sour cream, onion and salt. Cook until butter is melted and sauce in smooth. Remove from the heat and stir in the cheese. The cheese does not have to be completely melted. Stir 2/3 of the mixture into the shredded potatoes. Pour into a greased 9 x 13-inch baking dish. Spread with remaining sauce. Sprinkle with corn flake topping. Bake at 350 degrees for 40 minutes uncovered.
2. To make the topping, mix crushed corn flakes with melted butter. Reserve for potato casserole topping.