Potato Casserole - cooking recipe

Ingredients

6 to 8 medium red potatoes
1/4 c. margarine or butter
1 can Campbell's cream of chicken soup (undiluted)
1 pt. sour cream
1/3 c. finely diced onion
1 1/2 c. shredded Cheddar cheese (Wisconsin mild)
crushed cornflakes
2 Tbsp. melted butter

Preparation

Cook potatoes until tender (with skins on) the day before. Peel as soon as cooked.
Refrigerate.
Heat 1/4 cup butter and soup, sour cream, onion and cheese.
Grate cold potatoes and add to mixture.
Place in buttered casserole (at least 2 1/2 quarts).
Mix crushed cornflakes in melted butter and sprinkle on top.
Bake about 45 minutes at 325\u00b0 to 350\u00b0.
Serves at least 10 average servings.