Ingredients:

  • 30 oz frozen shredded hashbrowns, thawed
  • 1 cup sharp cheddar cheese, shredded
  • 1 tbsp unsalted butter
  • 10.5 oz cream of mushroom soup
  • 1 cup full-fat sour cream
  • 1/2 cup whole milk
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz baby bella mushrooms, thinly sliced
  • 2 stalks green onions, thinly sliced
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp melted butter

Instructions:

  1. Melt 1 tbsp of butter in a skillet over medium-high heat. Add the sliced mushrooms and cook without stirring for 3 minutes to achieve a sear. Stir and cook for another 5 minutes until moisture has evaporated. Set aside.
  2. In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, smoked paprika, salt, and pepper until smooth.
  3. Gently fold the thawed hashbrowns, sautéed mushrooms, and shredded cheddar cheese into the cream mixture using a spatula.
  4. Spread the mixture evenly into a 9x13 inch baking dish.
  5. Combine Panko breadcrumbs with melted butter and sliced green onions, then sprinkle evenly over the top of the casserole.
  6. Bake at 350°F (175°C) for 40–45 minutes until the edges are bubbling and the top is golden-brown and crisp.