Shredded Potato Casserole

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.

 
Here's all the yummy stuff you need to make this dish.

 
Combine 1/4 cup melted butter, 
the soup, sour cream, milk and 
cheese in a large bowl. Stir it up!

 
Dump in the hash browns 
and give it a good mix.

 
Next mix the remaining butter, the 
Panko crumbs and the parm.

 
Spread the hashbrown mixture in a 
prepared pan then top with the Panko mixture.

 

Bake it up....

 
...and get THIS!!!