Cheesy Potato Casserole

7 med potatoes (~2 lbs)
1/4 cup butter, melted
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 - 8 oz carton sour cream
1 - 10 3/4 oz can cream of chicken soup
2 cups (8 oz) shredded cheddar cheese

Topping:
3 Tbs. butter (melted)
1 1/2 cups herb seasoned stuffing

Cook potatoes in boiling water, until tender (about 20
minutes).  Mash the potatos until mildly chunky.  Combine
1/4 cup butter and rest of ingredients through the cheese.
Spoon into a slightly greased 13x9x2 inch baking dish.
Sprinkle stuffing and drizzle remaining butter over top.
Bake at 350 deg for 25 minutes.  If you put it in a smaller,
deeper pad, you should increase the cooking time accordingly.


from jon arrowood