Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup sour cream1/2 cup 2% milk1 cup shredded cheddar cheese1/2 cup butter, melted, divided1 package (30 ounces) frozen shredded hash brown potatoes, thawed1 cup cornflake crumbs1/4 cup grated Parmesan cheese
Preparation
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.
