Here's one

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
Directions
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.
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.

Thanks Glenda!