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9) Creamy Mushroom & Thyme Hashbrown Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb frozen shredded hashbrowns thawed
  • 8 oz mushrooms sliced
  • 1 small onion diced (about 1 cup)
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 1 cup sour cream
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup panko breadcrumbs optional

Method
 

  1. Preheat oven to 375°F. Grease a 9x9-inch baking dish.
  2. Melt butter in a skillet over medium heat. Cook onion until soft, about 4 minutes.
  3. Add mushrooms and garlic. Cook until mushrooms lose moisture, about 6 minutes. Stir in thyme.
  4. Mix hashbrowns, cooked vegetables, sour cream, milk, cheddar, Parmesan, salt, and pepper in a large bowl.
  5. Pour into prepared dish. Sprinkle panko on top if using.
  6. Bake uncovered 35–40 minutes, until golden and bubbling. Let rest 5 minutes before serving.