Rosemary and Mushroom Hashbrown Casserole
Servings 12
Ingredients
- 4 ounces baby portobello mushrooms chopped
- ½ 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
- 10.5 ounces cream of mushroom soup
- 6 ounces cheddar cheese shredded
- 2 tablespoons rosemary chopped
- 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.