Rosemary and Mushroom Hashbrown Casserole

This is pretty much the ultimate what-to-make-for-Christmas-morning other than cinnamon rolls. This is the savory option. I love hashbrowns in any form, really, but this rosemary and mushroom hashbrown casserole is SO good! It’s creamy, cheesy, and very flavorful. Rosemary is a very holiday scent to me, so it’s also got that going for it as well. Ha.

Another thing I love about this hashbrown casserole is it’s incredibly easy to make. Once you have cooked the mushrooms and onions, you pretty much dump everything together and bake. Easy!

You could absolutely assemble this the night before so all you have to do in the morning is pop this casserole in the oven and let it fill your house with a delicious rosemary smell while you wait for breakfast. You could serve this casserole alongside any number of things—bacon, sausage, pancakes, cinnamon rolls, whatever! I love that this casserole is vegetarian-friendly, but if you want to serve it alongside some meat, you do you, friend. 🙂

I’m pretty sure I’ll be eating a version of this Christmas morning this year, but honestly this is a great recipe anytime you may have guests over for breakfast and need an easy crowd-pleasing casserole. Enjoy! xo. Emma

5 from 1 vote
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Rosemary and Mushroom Hashbrown Casserole

Servings 12

Ingredients

  • 4 ounces baby portobello mushrooms chopped
  • 1/2 small red onion chopped
  • 4 cloves of garlic minced
  • 1 tablespoon olive oil
  • 40 ounces shredded potatoes store-bought or shred your own
  • 4 eggs
  • 8 ounces sour cream
  • 1 can 10.5 ounces cream of mushroom soup
  • 6 ounces shredded cheddar cheese
  • 2 tablespoons chopped rosemary
  • salt and pepper

Instructions

  1. In a small pan, cook the mushrooms, onions, and garlic in the olive oil over medium heat. Season with a little salt and pepper and cook until well browned. Set aside.

  2. In a large mixing bowl, combine the shredded potatoes, mushroom mixture, eggs, sour cream, cream of mushroom soup, 3 ounces cheddar cheese, and 1 tablespoon chopped rosemary. Stir to combine. Spoon into a 9x13-inch baking dish. Top with the remaining cheese and rosemary.

  3. Bake at 375°F for 28-32 minutes until the edges begin to bubble and brown.

Recipe Notes

You can prep this the night before, cover well, and refrigerate overnight. Then bake in the morning before serving.

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop actions.

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