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Shredded Potato Casserole

13 reviews
Test Kitchen Approved
Total Time

Prep: 10 min. Bake: 45 min.

Makes

8 servings

Updated: Jun. 30, 2023
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
Shredded Potato Casserole
Shredded Potato Casserole Recipe photo by Taste of Home
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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

  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.