1 / 1
Creamy Cheesy Mushroom Hash Brown Casserole
Bubbly, golden cheese hides a rich and creamy center in this comforting potato casserole. You'll love how shredded hash browns soak up the savory mushroom soup and tangy sour cream. Using thawed frozen potatoes keeps the prep work incredibly light, so you aren't stuck chopping all afternoon. It's a reliable side dish that easily anchors a holiday dinner or rounds out a big weekend brunch.
Ingredients
- 1 can (18 oz) ready-to-serve creamy mushroom soup
- 1 container (8 oz) gluten-free sour cream
- ½ teaspoon salt
- 2 cups shredded Cheddar cheese (8 oz)
- ½ cup thinly sliced green onions
- 1 bag (30 oz) gluten-free frozen shredded hash brown potatoes, thawed (6 cups)
Instructions
- 1Preheat the oven to 350°F. Coat a 13x9-inch glass baking dish with nonstick cooking spray. Whisk the creamy mushroom soup, sour cream, and salt together in a large mixing bowl until smooth.
- 2Fold the thawed hash brown potatoes, sliced green onions, and 1½ cups of the Cheddar cheese into the soup mixture. Mix thoroughly so the potatoes are evenly coated, which prevents dry spots during baking.
- 3Transfer the mixture to the prepared baking dish and spread it into an even layer.
- 4Bake for 35 to 45 minutes until the casserole is hot in the center and bubbling along the edges. Scatter the remaining ½ cup of Cheddar cheese over the top during the final 5 minutes of cooking.
Notes
- Garnish: Top the finished casserole with extra thinly sliced green onions right before serving for a fresh bite.
- Prep: Make sure to fully thaw the frozen hash browns and squeeze out any excess moisture so the casserole doesn't turn out watery.
- Make ahead: You can assemble the casserole a day in advance. Cover and refrigerate, then add 10 to 15 minutes to the baking time.