Potato Casserole

By á-3646

Ingredients

• 1 can (10 3/4 oz) cream of mushroom soup
• 1 cup (8 oz) sour cream
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup butter, melted
• 1 pkg ( 30 oz) frozen shredded hashbrowns, thawed
• 1 cup cornflake crumbs
• 1/4 cup grated parmesan

Preparation

Step 1

In large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. Stir in hash browns. Transfer to a greased 13x9x2 baking dish.

Combine the cornflakes, parmesan and remaining butter. Sprinkle over the top.

Bake uncovered at 325* for 45-50 minutes or until heated through.