Shredded Potato Casserole
I made this last night to go along with our ribs. It was delicious! This recipe comes from Taste of Home. I was originally going to make this recipe with my prime rib on New Year's Eve, but ended up going with a different potato casserole. I've been waiting to try this one ever since! It make a lot! I highly recommend this recipe when you're having a crowd.
Ingredients
1 can condensed cream of mushroom soup
1 cup sour cream
1/2 cup whole 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
Directions
In a large bowl, combine the soup, sour cream, milk, cheddar cheese, and 1/4 butter. Stir in hash browns. The recipe did not call for it, but I mixed in a little onion powder and salt for some extra flavor. You could just use onion salt if you have it. Transfer to a greased 13x9 baking dish. In a small bowl, combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake uncovered, at 325 degrees for 40-45 minutes or until heated through. Yeild: 6-8 servings.
Happy Cooking!
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