Marty Ludlow's Funeral Potatoes

 8 to 10 Potatoes, baked, cooled, peeled and grated

1/2 cup butter

1 onion - sautéed in butter

2 Cups grated sharp cheddar cheese

1 can Cream of Chicken Soup

1 can Cream of Celery soup

1 container sour cream

1/2 tsp onion powder

1 tsp salt

2 cups Corn Flakes (1/4 cup butter melted - coat corn flakes)

Scrub, peel, then boil 8 to 10 large potatoes until tender.  Cool and grate.  In saucepan melt butter and sauté onion until clear.  Add soup, sour cream, cheese onion powder & salt.  Pour sauce over potatoes and mix gently.  Distribute evenly in 9x13 pan.  Top with grated cheese or buttered corn flakes.

Bake 25 to 30 minutes in 350 degree oven.