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Categories:Viewed: 98 - Published at: 2 years ago
Ingredients
- 4 lb. unpared potatoes, cooked and drained
- 1 c. chopped onion
- 1/4 c. butter or margarine
- 1 (10 1/4 oz.) can cream of celery soup
- 1 pt. sour cream
- 1/2 c. crushed corn flakes
- 3 Tbsp. melted butter
Method
- Cool potatoes; remove skin and shred.
- Saute onion in 1/4 cup butter until tender; remove from heat.
- Stir in soup and sour cream.
- Pour over potatoes.
- Add cheese.
- Mix well.
- Turn into greased 13 x 9 x 2-inch baking dish.
- Cover and refrigerate overnight.
