Courthouse Potatoes - cooking recipe

Ingredients

6 large potatoes
1 1/4 c. melted oleo
1/3 c. chopped green onions
1 can cream of chicken soup
1 c. sour cream
1 1/2 c. shredded American or mild Cheddar cheese

Preparation

Parboil potatoes. Cool and grate into large casserole. Add oleo (save 2 to 3 tablespoons for top), soup and onions to sour cream. Mix all together. Sprinkle cheese on top. Add reserved oleo to cereal. Sprinkle on top with cheese. Bake at 350\u00b0 for 45 minutes.