- 8-10 medium potatoes
- 2 cans cream of chicken soup
- 1/2 lb. cheddar cheese, grated
- 1 pt. sour cream
- 1/2 cube butter or margarine
- 1/4 c. chopped onion
- 1 c. crushed cornflakes or potato chips
Boil potatoes in skins until just tender. Cool, peel and shred. Saute onion in butter. Combine soup, sour cream, cheese and onions in butter. Pour over potatoes and mix carefully. Pour into 9×13 inch pan. Top with crushed cornflakes, mixed with a little margarine. Bake at 350 degrees for 30 minutes.