Potatoes 10.75 ounces cream of chicken soup 2 cup sour cream ½ cup milk 2 cup shredded sharp cheddar cheese ½ cup butter 30 ounces frozen shredded hash browns Topping 1 cup corn flakes ¼ cup grated Parmesan cheese 2 Tablespoons butter
In a large bowl stir together the soup, sour cream, milk, cheddar cheese and butter. Stir in hash browns until combined.
Stir in hash browns until combined.
Transfer to a prepared baking dish.
In a small bowl combine the corn flakes, Parmesan cheese and butter; sprinkle over the top of hash brown mixture.
Bake uncovered at 350 degrees for 50-60 minutes or until the top is golden brown and the edges are bubbling.