40ouncesshredded potatoesstore-bought or shred your own
4eggs
8ouncessour cream
10.5 ouncescream of mushroom soup
6ouncescheddar cheeseshredded
2tablespoonsrosemarychopped
salt and pepper
Instructions
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.
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.
Bake at 375°F for 28-32 minutes until the edges begin to bubble and brown.
Notes
You can prep this the night before, cover well, and refrigerate overnight. Then bake in the morning before serving.