MY MARCH RECIPE

POTATO CASSEROLE
6 medium potatoes
1 can cream of celery soup
1 1/2 cups cheddar cheese
1 cube butter
1 pint sour cream
1/3 cup green onions (chopped)
seasoned salt (optional)
2 Tablespoons melted butter
1/2 to 3/4 cup cornflake crumbs

DIRECTIONS: Boil potatoes until almost done. Peel and shred (or cube) into mixing bowl. In pan on stove, heat soup, cheese, butter, sour cream & onions. Heat until cheese melts, then pour over potatoes. Add season salt for taste. Put in casserole dish. Combine 2 T Butter & cornflake crumbs; sprinkle over top. Heat in 350 degree oven for 45 minutes.

This is a recipe otherwise known as "funeral potatoes". There are many variations and this is my favorite. Enjoy!