Shredded Potato Casserole

1 can (10 3/4 oz) cream of mushroom soup
1 c. sour cream
1/2 c. milk
1 c. shredded cheddar cheese
1/2 c. butter, melted, divided
1 package (30 oz) frozen shredded hash browns, thawed
1 c. Rice Krispies
1/4 c. grated Parmesan cheese
1. In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 c. butter. Stir in hash browns.
2. Transfer to a greased 13 in x 9 in x 2 in baking dish.
3. Combine the Rice Krispies, Parmesan cheese and remaining butter; sprinkle over the top of hash brown mixture.
4. Bake uncovered at 350 degrees for 50-60 minutes.