2 lb. potatoes, peeled (4 cup) 1/2 c. melted butter 1 tsp. salt 1/4 tsp. pepper 1/2 c. chopped onion 1 can cream of chicken soup 1 pint sour cream (16 oz) 2 c. diced Velvetta cheese 2 c. crushed corn flakes 1/4 c. melted butter
Cut up potatoes. Cook until almost tender. Add 1/2 cup butter, salt, pepper, onion, soup, sour cream and cheese. Blend thoroughly. Pour into greased 5 qt. casserole dish. Top with corn flakes, mixed with 1/4 cup butter. Bake at 350º for 45 minutes.
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