A super-easy potato casserole baked with creamy and crunchy ingredients
6 medium potatoes 1/4 C. butter 1 can cream of chicken soup 1 pint sour cream 1/3 chopped green onions 1 1/4 C. cheddar cheese grated crushed cornflakes 2 Tbs. melted butter
Boil potatoes until slightly tender. Do not overcook. Cool, peel and cube. Heat butter with soup. Blend sour cream, onions and cheese, stir in potatoes. Put in casserole dish. Sprinkle with cornflakes and butter. Bake at 350 for 45 minutes.