Creamy, Cheesy Potato Casserole

Ingredients

• 6 large potatoes
• 1/4 cup butter
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/3 cup green onion, chopped
• 1 pint sour cream
• 1 1/2 cups shredded cheddar cheese
• 1 cup crushed corn flakes
• 2 tablespoons butter

Directions

1. 1

   Preheat oven to 350.

2. 2

   Butter 2.5 quart casserole dish and set aside.

3. 3

   Bring 6 quarts of water to boil.

4. 4

   Peel the potatoes, rinse them, then slip them into the boiling water. Cook them until they are easily pierced with a fork (around 15 minutes). Drain, return to pot and immediately mash with hand-masher or beater.

5. 5

   While potatoes are cooking, melt 1/4 cup butter in a saucepan over medium heat. Once melted, stir in the can of soup. Remove the pan from heat.

6. 6

   Blend into soup mixture: sour cream, onion (reserve a few for garnish) and the shredded cheddar.

7. 7

   Stir this soup mixture into the mashed potatoes.

8. 8

   Pour it all into buttered 2.5 quart casserole.

9. 9

   Mix cornflakes with melted 2 T. butter. Sprinkle on top of potatoes.

10. 10

    Bake 45 minutes at 350.

11. 11

    Sprinkle with reserved chopped green onions before serving.