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Shredded Potato Casserole
Ingredients:
1 can condensed cream of mushroom soup, undiluted
1 c. sour cream
1/2 c. milk
1 c. shredded cheddar cheese
1/2 c. butter, melted, divided
1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed
1 c. cornflake crumbs
1/4 c. grated Parmesan cheese
1 can condensed cream of mushroom soup, undiluted
1 c. sour cream
1/2 c. milk
1 c. shredded cheddar cheese
1/2 c. butter, melted, divided
1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed
1 c. cornflake crumbs
1/4 c. grated Parmesan cheese
Directions:
In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 c. butter. Stir in the hash browns. Transfer to a greased 13x9x2" baking dish. Combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered, at 350 for 45-50 minutes or until heated through.
Makes 6-8 Servings
In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 c. butter. Stir in the hash browns. Transfer to a greased 13x9x2" baking dish. Combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered, at 350 for 45-50 minutes or until heated through.
Makes 6-8 Servings
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