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Potato Casserole Recipe

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This recipe for Potato Casserole is from Mary Hudson's (Mom's) Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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