6 medium potatoes, parboiled and grated
1/4 C butter
1 can cream of chicken soup
1 pint sour cream
1/3 C chopped green onions
1 1/2 C shredded sharp cheddar cheese
1/2 C crushed cornflakes
2 Tbsp butter, melted

Parboil potatoes until tender. Cool, peel and shred or grate. Ina saucepan, heat 1/4 C butter with soup. Remove from heat,blend in sour cream, onion, and cheese. Stir mixture into potatoes. Spread in a 9x13 baking dish. Mix cornflakes or crumbs with 2 Tbsp. melted butter and sprinkle over casserole. Bake at 350 for 45 minutes.