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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.