Incredible Potato Casserole recipe

8 servings

6 medium potatoes

1/4 cup butter

1 (10.5 ounce) can condensed cream of mushroom soup

1 pint sour cream

1/3 cup chopped green onion

1 1/2 cups shredded Cheddar cheese

1/2 cup crushed cornflakes cereal

2 tablespoons melted butter

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease a 2 1/2 quart casserole dish.

Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes.

Remove potatoes, and discard water.

When cool enough to handle, peel potatoes, and grate into a medium bowl.

Melt 1/4 cup butter in a large skillet over medium heat.

Stir in soup; cook until soup begins to bubble.

Remove from stove, and mix in sour cream, green onion, and cheese.

Stir in potatoes.

Pour mixture into casserole dish.

In a resealable bag, shake together the cornflake crumbs and 2 tablespoons melted butter.

Sprinkle over top of casserole.

Bake in a preheated oven 45 minutes.