Recipe submitted by Hazel Begley of Visalia for the 1989 Visalia Farmers Market Harvest Cookbook.


6 medium potatoes

1/4 cup butter

1 can cream of chicken soup

1 pint sour cream

1/3 cup chopped green onions

1 1/2 cups shredded cheddar cheese

1 cup crushed corn flakes

2 tablespoons melted butter

How to Make:

Cook potatoes until tender. Cool, peel and finely grate. Heat the butter with the soup. Blend sour cream, onions and cheese into soup. Stir in potatoes. Place in butteres 2 1/2 quart casserole dish. Mix corn flakes and melted butter and sprinkle over the top. Bake at 350 degrees for 45 minutes. Serves 6.