Potato Casserole

• 5 large potatoes
• 3 Tbsp. butter or margarine, melted
• 1 (10 1/2 oz.) can cream of chicken soup
• 1 c. sour cream
• 1 c. milk
• 3 Tbsp. finely chopped green onion
• 3/4 c. shredded sharp Cheddar cheese
• 3/4 c. cornflake crumbs or dry bread crumbs, mixed with melted butter
• 2 Tbsp. butter or margarine, melted
• 3 Tbsp. Parmesan cheese

1. Boil unpared potatoes until tender.
2. Drain and peel.
3. Shred coarsely.
4. Place in 2 or 3-quart casserole.
5. Pour melted butter over potatoes.
6. Mix together soup, sour cream, milk, onion and cheese.
7. Pour evenly over potatoes.
8. Do not mix.
9. Cover the top with buttered crumbs mixed with Parmesan cheese.
10. Bake 30 minutes at 325u0b0.
11. Makes 8 to 10 servings.

potatoes, butter, cream of chicken soup, sour cream, milk, green onion, cheddar cheese, cornflake crumbs, butter, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765746 (may not work)