Cheesy Potato Casserole

I got this recipe by way of my sister, Erika Pike, who got it by way of Maureen Wengert (a family friend), who probably got it by way of someone else.  The point is - this is one yummy variation of what we affectionately refer to as "Funeral Potatoes."  Enjoy

What You'll Need:

5-7 baking potatoes

2 cans cream of chicken soup

1 pint sour cream

3-4 green onions (chopped)

1 stick butter (1/2 c.)

1/2 lb. grated cheese (cheddar works well)

cornflakes

(The cornflakes, green onions, and cheese amounts can all be played around with until you find the right amount that works to your tastes!)

What to Do:

1.  Set oven to 350 degrees.  Boil potatoes with skins, then peel them, and finally shred/grate them.

2.  Mix the 2 cans of soup with the sour cream.  Melt 1/2 stick of butter (1/4 c.) with green onions.  Mix in with soup and sour cream mixture.  Fold in cheese.

3.  Fold the soup mix into the potato mixtures with a fork (don't mash!).  Spreak into 9x13 pan.  

4.  Melt the rest of the butter and crush cornflakes into the butter - mix.  Sprinkle cornflakes over the top of the potato mixture.  

5.  Cook at 350* until it bubbles/looks cooked through (about 30-40 minutes).