- 15 minutes
- 45 minutes
- Preheat the oven to 375º. In a casserole dish, mix together the soup, milk, onion, celery and parsley. Add in the cubed potatoes and toss well to evenly coat (it will be a soupy consistency). Taste and add salt or pepper if desired.
- Cover and bake for 45 minutes. Remove cover and sprinkle the breadcrumbs and Parmesan over top. Drizzle with a bit of melted butter, place back into the oven and continue to bake for about 15 minutes, until the crumbs are golden.