Shredded Potato Casserole

By Crystalk

Ingredients

• 1 * 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
• 1 * 1 cup (8 ounces) sour cream
• 1/2 * 1/2 cup whole milk
• 1 * 1 cup (4 ounces) shredded cheddar cheese
• 1/2 * 1/2 cup butter, melted, divided
• 1 * 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
• 1 * 1 cup cornflake crumbs
• 1/4 * 1/4 cup grated Parmesan cheese

Preparation

Step 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.