SHREDDED POTATO CASSEROLE                                                                        Denise Roussin

 

1 can (10 ¾ ounces) condensed cream of mushroom soup undiluted
1 cup, 8 oz sour cream
½ cup milk

1 cup, 4 oz shredded cheese

½ cup butter melted, divided

1 package, 30 oz frozen shredded hash brown potatoes, thawed

1 cup cornflake crumbs

¼ grated parmesan cheese

 

Prepare:  In a large bowl combine the soup, sour cream, milk, cheddar cheese and ¼ cup butter.  Stir in hash browns.  Transfer to a greased 13 x 9 x 2 inch baking dish.  Combine the cornflakes crumbs, parmesan cheese and remaining butter and sprinkle over top. 

Bake uncovered at 325 degrees for 45-50 minutes or until heated through.  Dish makes approximately 6-8 servings

 

45a