Potato Cheese Casserole

Ingredients

• Potato-Cheese Casserole
• 6 medium potatoes
• 1/4 cup butter or margarine
• 1 can cream of chicken soup
• 1 to 2 cups sour cream
• 1/3 cup chopped green onions or 1 tsp. dried diced onions
• 1 1/2 cups grated medium or sharp cheddar cheese
• Salt to taste

Topping

• 2 Tb. melted butter
• 1/3 cup crushed corn flakes

Directions

1. Peel and boil the potatoes until still firm.
2. The potatoes work best if you boil them in water and then cool them (but you can certainly use them while they're still warm).
3. If you have time to cook them a day ahead that works great, put them in a bowl in the fridge, then use when needed.
4. To simplify you can certainly use frozen hash browns--they are fine and make this a quick dish to prepare but not as tasty as fresh potatoes.
5. Grate the potatoes into a big bowl.
6. Heat the butter and chicken soup.
7. Add the sour cream, green onions, grated cheese, salt to taste.
8. Mix all together and place in 9 x 13 inch pan.
9. Mix the butter and crushed cornflakes together and sprinkle over the top.
10. Bake for 40 minutes at 350�F.