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Cheesy Mushroom-Potato Bake
This comforting casserole combines shredded hash browns, creamy mushroom soup, and sharp Cheddar cheese into a rich side dish. Using thawed frozen potatoes and ready-to-serve soup keeps the preparation fast and straightforward. It works beautifully as a holiday side or a hearty addition to a weekend brunch spread. The top bakes up bubbly and golden, while the inside stays tender and creamy.
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
- 1Slice extra green onions to use as a garnish before serving, if you like.
- 2Preheat 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.
- 3Fold the thawed hash brown potatoes, sliced green onions, and 1½ cups of the Cheddar cheese into the soup mixture. Transfer the combined ingredients into the prepared baking dish and spread them 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. Finish with a sprinkle of the extra sliced green onions.