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Potato Casserole Recipe

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This recipe for Potato Casserole, by , is from Mary Hudson's (Mom's) Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Hudson (Mom)
Added: Sunday, October 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 10 oz can cream of mushroom soup.
1 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup butter, Melted and divided
1 pkg (30 oz.) frozen shredded hash brown potatoes, thawed.
1 cup cornflake crumbs
1/4 cup grated Parmesan cheese.

Directions:
Directions:
combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. Stir in the hash browns. Transfer to greased baking dish.
Combine cornflakes crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake,uncovered, at 325 for 45-50 minutes or until heated through.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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