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Potato Casserole

6 medium potatoes
1/4 c butter
1 can cream of chicken soup
1 pint sour cream
1/3 c chopped green onions
1 1/2 c shredded cheddar cheese
3 TBLS melted butter
1 c. crushed corn flakes

Cook (boil) potatoes 25-30 min until tender. Cool, grate or rice.
Heat 1/4 c. butter with soup. Stir in onion, cheese and sour cream,
folding together. Fold gently into potatoes. Put in buttered
casserole dish (9x13 or 2 1/2 qt). Saute corn flakes in melted
butter and sprinkle on top. Bake at 350 degrees for 45 min. 10
servings.

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