Shredded Potato Casserole

Shredded Potato Casserole

★★

Shredded Potato Casserole

Son 1 was responsible for fixing this. It was a simple recipe, basically mix it in a bowl and dump it in a pan. Instead of the cornflakes, I had him use panic crumbs. We found it to be edible, but not very tasty.

 

  • 10 ¾ ounces condensed cream of mushroom soup, undiluted
  • 8 ounces sour cream
  • ½ cup milk
  • 4 ounces shredded cheddar cheese
  • ½ cup butter, melted, divided
  • 30 ounces frozen shredded hash brown potatoes, thawed
  • 1 cup cornflake crumbs Panko crumbs
  • ¼ cup grated Parmesan cheese
In large bowl, combine soup, sour cream, milk, cheddar and 1/4 cup butter. Stir in hash browns. Transfer to greased 13×9-inch baking dish. Combine cornflake crumbs, Parmesan and remaining butter; sprinkle over top. BAke, uncovered, at 325º for 45-50 minutes or until heated through.

Makes 6 to 8 servings
Source : Taste of Home Dec/Jan 2006

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