Potato Casserole

My good friend Sarah gave me this recipe and it is so yummy! This is what we would call "funeral potatoes". And I can't make anything with out changing it a little, but I'll give the original recipe then add my notes of what I changed.

Yummy Potato Casserole
6 medium potatoes (par boiled)
1/4 cup margarine
1 carton sour cream (16 oz.)
1 can cream of chicken or mushroom soup (10 oz.)
1 teaspoon dry onion or some chopped onion
1 cup shredded sharp cheese
1 cup crushed corn flakes

Cook potatoes, peel and grate. Melt margarine with soup until blended. Add sour cream, onion and cheese and mix well. Pour over grated potatoes. (I mix them together.) Put in 9 x 13 inch dish. Sprinkle the top with corn flakes. Bake at 325 for 1 hour. It will be thick but just mix the best you can and then put it in the pan.

My notes: **So instead of parboiling the potatoes I just microwaved them for about 4-5 minutes until the were easy enough to poke with a fork but not to the baked potato stage yet. I let them cool before shredding, but still used hot pads to shred since they were still hot. Along with what is called for I added milk to mine too, I wanted it a bit more creamy. I think I added a little less than a cup. I also added salt and pepper before baking, since I'm a salty kind of person, but know that the recipe truly doesn't need it. And then instead of corn flakes on top I put bread crumbs, which I didn't end up liking. Bo and I decided it would've been awesome to put French's Onions on top for a good flavor; we're going to try that next time. I even contemplated adding some chopped ham into it, but didn't have any. No matter what, this recipe turns out tasty!