| 4lbs. Red Potatoes | ½ lb. Sharp Cheddar Cheese, shredded |
| ¼ c. Butter, cut into small pieces | 2 tsp. Salt |
| 2 cans Cream of Chicken Soup | Topping: |
| 2 c. Sour Cream | 1 c. Crushed Corn Flakes |
| 1/3 c. Onion, finely chopped | 2 Tbs. Butter, melted |
Instructions: 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 9x13in. baking dish. Spread with remaining sauce. Sprinkle with corn flake topping. Bake at 350 for 40 minutes uncovered.
To make the topping, mix crushed corn flakes with melted butter. Reserve for potato casserole topping.
