INGREDIENTS
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4 cups sliced, partially cooked potatoes (if you error on making a few
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too many, just add them in anyway, and add an extra splash of milk)
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1 can cream of mushroom soup
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1 1/2 cups milk
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1 1/2 tsp cornstarch
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1/2 cup grated Parmesan cheese
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1 tsp dried parsley
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salt/pepper
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1 tbsp seasoned salt of your choice
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1/2 cup grated cheddar cheese