Potato Mushroom Casserole Recipe
Description:
This delectable Potato Mushroom Casserole has earned a permanent spot in my recipe collection, and it’s a versatile dish that can easily be divided to create two slightly smaller casseroles. I particularly enjoy preparing this dish ahead of time, as I can portion out half into a disposable pan and freeze it, making it convenient to share with friends and family during times of need, such as after the birth of a child or following a loss in the family.
Recipe Category: One Dish Meal
Keywords: Breakfast, Lunch/Snacks, Potato, Cheese, Vegetable, Potluck, Weeknight, For Large Groups, Oven, Freezer, < 4 Hours, Easy
Nutritional Information (per serving):
- Calories: 175.2
- Fat Content: 12.4g
- Saturated Fat Content: 6.5g
- Cholesterol Content: 18.7mg
- Sodium Content: 158.6mg
- Carbohydrate Content: 12.7g
- Fiber Content: 0.8g
- Sugar Content: 1g
- Protein Content: 4.7g
Aggregated Rating: 4.5 stars
Review Count: 10
Preparation Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 10 minutes
Servings: 24
Ingredients
| Ingredient | Quantity |
|---|---|
| Frozen hash browns | 1 |
| Sour cream | 1 |
| Cheddar cheese | 1 |
| Bacon bits | 2 |
| Mushrooms | 1/4 |
Instructions
-
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
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In a very large bowl, combine all the ingredients: frozen hash browns, sour cream, cheddar cheese, bacon bits, and mushrooms.
-
Pour the mixture into a casserole pan that has been sprayed with non-stick spray, ensuring an even distribution.
-
Bake in the preheated oven for approximately one hour, or until the potatoes are tender and the top is golden brown and bubbly.
-
Serve hot and enjoy the creamy, cheesy goodness of this comforting Potato Mushroom Casserole!
This recipe yields a generous portion, making it perfect for feeding a crowd or for storing leftovers in the freezer for later enjoyment. Whether you’re serving it for breakfast, lunch, or as a satisfying snack, this casserole is sure to become a favorite in your household.