Cheesy Hashbrown Casserole
This has been a favorite recipe of mine since I was a kid. I have played with the recipe over the years and found that using creamy portobello mushroom soup makes this recipe extra yummy. I also like to top my casserole with onion strings. Give it a try. Let's get cooking!
Equipment
Ingredients
- 2 lbs. hashbrowns fresh or frozen
- ½ cup butter melted
- ¼ cup butter melted
- ¼ tsp pepper
- 1 tsp salt
- 1/2 cup onions chopped
- 11 ounce condensed cream of portobello mushroom soup or cream of mushroom soup
- 2 cups sour cream
- 2 cups sharp cheddar cheese grated
- 2 cups fried onion strings or crushed Corn Flakes
- 2 tbsp chives optional
Instructions
- Preheat the oven to 350℉.
- Lightly spray a 9″x13″ glass baking dish with cooking spray.
- In a large bowl, combine thawed hash browns (or fresh hashbrowns) with 1/2 cup melted butter and all of the ingredients except the fried onion strings.2 lbs. hashbrowns, ½ cup butter, ¼ tsp pepper, 1 tsp salt, 1/2 cup onions, 11 ounce condensed cream of portobello mushroom soup, 2 cups sour cream, 2 cups sharp cheddar cheese
- Evenly spread the mixture into the prepared baking dish.
- Mix 1/4 cup of the melted butter with the fried onion strings (or crushed corn flakes) and sprinkle over the top of casserole.¼ cup butter, 2 cups fried onion strings
- Bake uncovered for 1 hour. You can sprinkle chives on top. Serve hot and enjoy!2 tbsp chives
Notes
The nutritional values are an estimate. Please reference the products you use for the condensed soup and onion straws to see accurately capture nutritional data.
Nutrition
Calories: 243kcal | Carbohydrates: 15g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 425mg | Potassium: 244mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 544IU | Vitamin C: 7mg | Calcium: 146mg | Iron: 1mg