With our weather cooling off this weekend and yet another prediction of snow, I was craving cheesy potatoes. These potatoes are so easy to make. Sliced mushrooms are first sauteed in butter with, of course, plenty of garlic and then white wine. I do stick with the traditional addition of cream of mushroom soup, but for my cheese, I stick with parmesan. The cheese is both in the potatoes and baked on top until it is golden brown, a little crunch, and develops an almost nutty flavor. As far as herbs, you can keep the thyme in the recipe, take it out, or change it up by subbing your favorite!
Mushroom Parmesan Potato Bake
16 ounces frozen hashbrown shredded potatoes, thawed
8 ounces sliced mushrooms
5 tablespoons butter
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper (can double if you like)
1 teaspoon garlic powder or 4 large cloves of garlic, fresh minced
1/2 cup white wine
1 – 14 ounce can cream of mushroom soup
1 cup sour cream
3/4 teaspoon dried thyme, or 1.5 teaspoons fresh thyme
2 cups shredded parmesan cheese (divided)
Preheat oven to 35o degrees.
In a large saute pan, combine mushrooms, butter, salt, and pepper. Saute over medium-high heat until the mushrooms are mostly browned and reduced in size., about 7 minutes. Add white wine and garlic powder, being sure to scrape any brown bits from the bottom of the pan. Continue cooking over medium-high heat until the wine has fully reduced and you are back to just the mushrooms and butter in the pan. Add soup, sour cream, thyme, and 1.5 cups of shredded parmesan cheese. Stir until combined. Remove from the heat. Fold in the shredded hashbrowns and pour the mixture into a prepared 8×8 casserole dish. Top with remaining 1/2 cup of shredded parmesan cheese. Bake for 1 hour or until cheese on top is golden brown and the casserole is bubbling.
Note – double recipe to make a 9×13 pan.
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