Holiday Potatoes - cooking recipe

Ingredients

4 lb. potatoes, cooked
1/4 c. butter
1 can cream of celery soup
1 1/2 c. Cheddar cheese, shredded
pimento strips
chopped fresh parsley
1 c. chopped onion
1 pt. dairy sour cream
1/2 c. corn flakes, crushed
3 Tbsp. butter, melted

Preparation

Shred potatoes into bowl.
Saute onion in 1/4 cup butter until tender.
Remove from heat.
Stir in soup and sour cream. Pour over potatoes and cheese.
Mix well.
Turn into greased 13 x 9 x 2-inch baking dish.
Cover and refrigerate overnight. Sprinkle with corn flakes and drizzle with 3 tablespoons butter. Bake 1 hour at 350\u00b0.
Garnish with pimento strips and parsley. Serves 12.