POTATO CASSEROLE
From the kitchen of
Mrs. Bowen Wise
Given to me by her daughter,
Sue Wise Lynn

Four lbs. unpeeled potatoes,
cooked and drained (boiled)
1 cup chopped onion
1/4 cup butter
1 can cream of celery soup
1/2 pint sour cream (1 small carton)
1/2 cup crushed cornflakes
1-1/2 cups shredded cheese
3 Tablespoons melted butter

Peel potatoes after cooked, slice or cube
and spread in bowl.  Cook onion in butter until tender. 
Remove from heat.  Stir in soup.  Add sour cream.
Pour over potatoes.  Add cheese.  Mix well.
Pour into 9x13-inch buttered baking dish.  Cover.
REFRIGERATE OVERNIGHT.
Sprinkle with cornflakes.
Drizzle with butter. 
Bake at 350 degrees for one hour.
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