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Shredded Potato Casserole Recipe

  • 55minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  2. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  3. 1/2 cup 2% milk

  4. 1 cup (4 ounces) shredded cheddar cheese

  5. 1/2 cup butter, melted, divided

  6. 1 package (30 ounces) frozen shredded hash brown potatoes, thawed

  7. 1 cup cornflake crumbs

  8. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. Stir in the hash browns. Transfer to a greased 13-in. x 9-in. baking dish. In a small bowl, combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered, at 325° for 45-50 minutes or until heated through. Yield: 6-8 servings.

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