Shredded Potato Casserole Recipe
Shredded Potato Casserole Recipe photo by Taste of Home

Shredded Potato Casserole Recipe

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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. —Paula Zsiray, Logan, Utah
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 6-8 servings


  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 cup 2% milk
  • 1 cup (4 ounces) 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

Nutritional Facts

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


  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 13-in. x 9-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. Yield: 6-8 servings.
Originally published as Shredded Potato Casserole in Taste of Home December/January 2006, p39

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Reviewed Nov. 30, 2014

"I had to make some changes due to not having everything. Instead of sour cream, I used a can of cheddar cheese soup. Instead of shredded cheddar cheese, I used mozzarella. Instead of the cornflakes, I topped it with crushed potato chips, Parmesan cheese, and then drizzled the melted butter on top. This was wonderful!!!! I will make it again, with the changes I made."

Reviewed Oct. 27, 2014

"I love these potatoes, the recipe is perfect the way it is. I like them much better than scalloped or au gratin potatoes."

Reviewed Jan. 27, 2014

"Delicious side dish! I used extra cornflake crumbs and Parmesan because there was too little to save. That was a mistake, I actually ended up with too much topping and had to scrape some off."

Reviewed Jan. 26, 2014

"This was a great side dish! Was looking for a different way to prepare potatoes and this was it. I made it exactly as described. Very good!"

Reviewed Dec. 19, 2013

"I've made this every year for Christmas since it was published in TOH to go with our Ham. Great recipe, highly recommended."

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