Grandma Jacobson's Cheesy Potato Hotdish
cooked and drained
cream of celery soup
shredded cheddar cheese
or more if needed
Remove skins from cooked potatoes; grate into a large mixing bowl. Saute onion in 1/4 cup melted margarine until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese; mix well. Turn into greased cake pan. Cover and refrigerate overnight. When ready to bake, sprinkle with crushed corn flakes; drizzle with 3 tablespoons margarine. Bake in 350 degree oven for 1 hour.