Sour Cream Casserole

• 6 white potatoes
• 1 carton sour cream
• 1 1/2 c. Cheddar cheese, grated
• 1 stick butter, melted
• 1 c. chopped green onions
• salt and pepper to taste
• additional grated Cheddar cheese
• 6 medium potatoes, boiled, peeled and sliced
• 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
• 2 c. sour cream
• 1/2 c. butter, melted
• 1/2 c. chopped green onion with tops
• 1 1/2 c. grated Cheddar cheese
• 1/2 c. crushed cornflakes

1. Mix together potatoes, soup, sour cream, butter, onion and cheese; pour into lightly greased 1 1/2-quart baking dish. Refrigerate, covered, 8 hours or overnight.
2. Before baking, bring to room temperature.
3. Bake at 350u0b0 for 45 minutes.
4. Top potatoes with cornflake crumbs during last 20 minutes of baking.

white potatoes, sour cream, cheddar cheese, butter, green onions, salt, cheddar cheese, potatoes, cream of mushroom soup, sour cream, butter, green onion, cheddar cheese, cornflakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371755 (may not work)