1 cup (8 oz.) sour cream
1/2 cup milk
1 cup (4 oz.) shredded cheddar cheese
1/2 cup butter, melted, divided
1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed
1 cup cornflake crumbs
1/4 cup grated Parmesan cheese
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| SHREDDED POTATO CASSEROLE | ||
| Yields about 6-8 servings | ||
| 1 can condensed cream of mushroom soup, undiluted 1 cup (8 oz.) sour cream 1/2 cup milk 1 cup (4 oz.) shredded cheddar cheese 1/2 cup butter, melted, divided 1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed 1 cup cornflake crumbs 1/4 cup grated Parmesan cheese |
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| 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 x 9 x 2-in. baking dish. Combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered, at 325 for 45-50 minutes or until heated through. | ||