It's another recipe from my mom's binder!!! Just because this casserole has hash browns in it, doesn't mean it's only for breakfast. How yummy would this be with chicken or pork as a side dish for dinner? I love this stuff. I love the combination of cornflakes and Parmesan cheese sprinkled on top. I could eat all of this and not be ashamed. Okay...maybe a little ashamed. You've gotta try it...for breakfast OR dinner!
Shredded Potato Casserole
1 10-ounce can cream of mushroom soup - undiluted
1 cup sour cream
1/2 cup milk
1 1/2 cups shredded cheese (I used cheddar/jack)
1/2 cup melted butter - divided use
1 26-ounce package shredded hash brown potatoes
1 cup crushed cornflakes OR Panko Crumbs
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees. Grease a 9x13 inch casserole dish.
In a large bowl, combine the soup, sour cream, milk, cheese and 1/4 cup melted butter.
Stir in the hash browns.
Spread mixture into the prepared pan.
Combine cornflake crumbs, cheese and remaining 1/4 cup melted butter. Sprinkle over potato mixture.
Bake, uncovered for 45 minutes or until heated through.
Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!