Shredded Potato Casserole

• servings: 8 servings
• total time: 1 hour

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

Directions

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.

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

• Calories: 387
• Total Fat: 23g fat (15g saturated f
• Cholesterol: 71mg
• Sodium: 631mg
• Total Carbohydrate: 33g carbohydrate (4g sug
• Dietary Fiber: 2g fiber)
• Protein: 10g protein.