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Creamy Cheesy Mushroom Hash Brown Casserole
Six cups of thawed frozen shredded hash browns fold into an 18-oz can of creamy mushroom soup, an 8-oz container of sour cream, two cups of shredded cheddar, and half a cup of sliced green onions. Spread into a baking dish and bake uncovered — the top layer of potatoes browns while the center stays creamy and cohesive. Ten servings from one dish at just 50 minutes total makes this a reliable large-batch side. No pre-cooking or soaking required for the frozen hash browns; thawing is enough.
Equipment
- Oven
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.
