Potato Mushroom Casserole |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 24 |
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This recipe has become a regular for me. It can also be divided to make 2 slightly smaller casseroles. I love to mix it up and pop half in a disposable pan and freeze. This way, it is easy to take to friends in need, like after a birth or a death in the family. Ingredients:
1 (32 ounce) bag frozen hash browns |
1 (10 ounce) can condensed cream of mushroom soup |
1 (16 ounce) container sour cream |
2 cups shredded cheddar cheese |
1/4 cup bacon bits |
1 (8 ounce) can mushrooms |
Directions:
1. Preheat oven to 375 degrees (F).
2. In a very large bowl, mix all ingredients.
3. Pour into a casserole pan (sprayed with a non-stick spray).
4. Bake for one hour or until potatoes are tender.
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