"The belly rules the mind."--Spanish Proverb

Shredded Potato Casserole Recipe

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This recipe for Shredded Potato Casserole, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
April Garver
Added: Sunday, August 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can condensed cream of mushroom soup, undiluted
1 cup (8 oz.) sour cream
1/2 cup milk
1 cup (4 oz.) shredded cheddar cheese
1/2 cup butter, melted, divided
1 package (30 oz.) frozen shredded hash brown potatoes, thawed
1 cup cornflake crumbs
1/4 cup grated Parmesan cheese

Directions:
Directions:
In a large bowl, combine the soup, sour cream, milk, cheddar cheese, and 1/4 cup butter. Stir in hash browns. Transfer to a greased 13 in. x 9 in. x 2 in. baking dish. Combine the cornflake crumbs, Parmesan cheese, and remaining butter; sprinkle over top. Bake uncovered at 325 for 45-50 minutes or until heated through.

Personal Notes:
Personal Notes:
I use the Healthy Request soup, light sour cream, and low fat milk to make it a little more healthier, and it still tastes good!

 

 

 

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