Shredded Potato Casserole

Shredded Potato Casserole is a delectable and versatile dish that pairs perfectly with prime rib and a variety of other entrees. Created by Paula Zsiray in Logan, Utah, this potato casserole is a convenient option for parties as it can be prepared ahead of time and baked later. The delightful topping of cornflake crumbs and Parmesan cheese adds a satisfying crunch to the creamy and cheesy potato base, making it a crowd-pleasing favorite.

INGREDIENTS:

• 1 can (10¾ ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) sour cream
• ½ cup 2% milk
• 1 cup (4 ounces) shredded cheddar cheese
• ½ cup butter, melted, divided
• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
• 1 cup cornflake crumbs
• ¼ cup grated Parmesan cheese

PREPARATIONS:

1. In a large bowl, combine the condensed cream of mushroom soup, sour cream, milk, shredded cheddar cheese, and ¼ cup melted butter, creating a creamy and flavorful base for the casserole.
2. Stir in the thawed frozen shredded hash brown potatoes until well coated with the creamy mixture.
3. Transfer the potato mixture to a greased 13×9-inch baking dish, ensuring an even distribution.
4. In a small bowl, combine the cornflake crumbs, grated Parmesan cheese, and the remaining melted butter to create a crispy and savory topping.
5. Sprinkle the prepared cornflake and Parmesan cheese mixture over the top of the potato casserole, adding a delightful crunch to the dish.

YIELD: 6-8 servings

PREPARATION TIME: 10 minutes

SPECIAL INSTRUCTIONS:

• The frozen shredded hash brown potatoes should be thawed before adding them to the casserole for even cooking.

TIPS:

• For a more substantial meal, consider adding diced ham or cooked bacon to the casserole before baking.
• Customize the casserole by using different types of shredded cheese, such as mozzarella or pepper jack, to create unique flavor variations.

In conclusion, Shredded Potato Casserole is a delectable and convenient dish that enhances any meal, particularly when served with prime rib or other savory entrees. Developed by Paula Zsiray in Logan, Utah, this casserole offers a delightful combination of creamy and cheesy potato goodness with a satisfying crunch on top.

The base of the casserole is created by combining condensed cream of mushroom soup, sour cream, milk, shredded cheddar cheese, and melted butter, resulting in a rich and flavorful mixture. The addition of thawed frozen shredded hash brown potatoes ensures an easy and quick preparation process.

Once prepared, this casserole can be stored in the refrigerator and baked later, making it an ideal choice for parties or busy gatherings.

The final touch is the crispy topping made from cornflake crumbs, grated Parmesan cheese, and melted butter, adding a pleasant crunch to every bite.

Popularly known in the Mormon community as “funeral potatoes,” hash brown casseroles are a beloved and comforting dish frequently served at post-funeral meals.

To elevate this Shredded Potato Casserole further, consider adding diced ham or cooked bacon to enhance its flavor profile and make it a more substantial meal option.

With a quick preparation time of just 10 minutes and a bake time of 45 minutes, this casserole is a convenient and delicious option to complement various entrees and celebrations.

So, gather your ingredients, create this delightful Shredded Potato Casserole, and delight your family and guests with its creamy, cheesy, and crunchy goodness, bringing comfort and satisfaction to any gathering.