POTATO BAKE

2 cups crushed corn checks or corn flakes
4 tablespoons butter or margarine
3 cups stiff, hot mashed potatoes
½ cup dairy sour cream
½ teaspoon onion powder
¼ teaspoon seasoned salt
dash of pepper
1 (10 ounce) package frozen broccoli, cooked, drained, and chopped
1 cup shredded American cheese

Butter a 1½ quart shallow baking dish. Thoroughly combine crushed crumbs with butter Set aside. Combine potatoes, sour cream, seasonings, and broccoli. Stir, gently until well mixed. Turn half of mixture into baking dish. Sprinkle with half of cheese and half of crumbs. Repeat. Bake at 350° for 20-25 minutes or until crumbs, are golden.