Potatoe Casserole

5 large potatoes or two bags of frozen shredded potatoes

3tablespoons butter or margarine, melted

1 can (10 1/2 ounces) cream of chicken soup

1 cup sour cream

1 cup milk

3 tablespoons finely chopped green onions

1 cup shredded sharp cheddar cheese

 

Topping

3/4 cup cornflake crumbs or dry bread crumbs,mixed with 

2 tablespoons butter or margarine, melted

3 tablespoons parmesan cheese


     Boil unpared potatoes until tender. Drain and peel. Shred coarsely.

Place in 2- or 3-quart casserole. Pour melted butter over potatoes. 

Mix together soup,sour cream, milk, onions and cheese. Pour evenly 

over potatoes. Do not mix! Cover with topping. Bake 30 minutes at 

325 degrees F. Makes 8 to 10 servings.