Shredded Potato Casserole

  Side Dishes

This potato dish is perfect with prime rib and many other entrees. Make it ahead and have it ready to pop into the oven for the party. The topping of cornflake crumbs and Parmesan cheese adds crunch.

Shredded Potato Casserole

Average Rating: 4.72

TOTAL TIME: Prep: 10 min. Bake: 45 min.
YIELD: 6-8 servings.

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup sour cream
  • 1/2 cup 2% milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup butter, melted, divided
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 1 cup cornflake crumbs
  • 1/4 cup grated Parmesan cheese

Instructions

  • 1. In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. Stir in the hash browns. Transfer to a greased 13x9-in. baking dish.
  • 2. In a small bowl, combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered, at 325° for 45-50 minutes or until heated through.

Nutrition Facts

3/4 cup: 387 calories, 23g fat (15g saturated fat), 71mg cholesterol, 631mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 10g protein.

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