Potato Casserole - cooking recipe

Ingredients

2 bags frozen hash brown potatoes
2 cans cream of mushroom soup
16 oz. sour cream
1 small onion, finely chopped
1 1/2 c. grated sharp Cheddar cheese
4 c. crushed cornflakes
1 stick margarine

Preparation

Country Potatoes:
Peel and quarter 6 to 8 potatoes.
Boil and drain.
Add 3 cups milk, 1/4 cup butter and a handful of chopped parsley.
Salt and pepper to taste.
When butter is melted and milk is hot, add 2 tablespoons flour, dissolved in water, to the mixture.
Fold lightly.
Cook until thickened.