6 medium potatoes, cooked,
cooled and grated
1/4 c. butter
1 can cream of mushroom soup
1 pt. sour cream
1/3 c. green onions, chopped
1 1/2 c. shredded Cheddar
2 Tbsp. melted butter
1 c. crushed corn flakes
Heat 1/4 cup butter with soup. Blend in sour cream,
onions and cheese. Stir in potatoes. Place in 2 1/2 quart
casserole. Sprinkle with corn flakes mixture. Mix together
corn flakes with 2 tablespoons melted butter.
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