Picnic Potatoes - cooking recipe

Ingredients

4 lb. potatoes
1 c. onion
1/4 c. butter
1 can cream of celery soup
1 pt. sour cream
1 1/2 c. shredded Cheddar cheese
1/2 c. crushed corn flakes
3 Tbsp. melted butter

Preparation

Cook potatoes with skins for 20 minutes.
Cool; peel and shred in a bowl.
Saute onion in butter until tender.
Stir in soup and sour cream; heat until well blended.
Mix potatoes with cheese, then add soup mixture.
Pour into greased baking pan and refrigerate overnight or at least 8 hours.