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Rosemary and Mushroom Hashbrown Casserole
Ingredients
  • 4 ounces baby portobello mushrooms (chopped)
  • ½ red onion (chopped)
  • 4 cloves of garlic (minced)
  • 1 tablespoon olive oil
  • 40 ounces shredded potatoes (store-bought or shred your own)
  • 4 eggs
  • 8 ounces sour cream
  • 10.5 ounces cream of mushroom soup
  • 6 ounces cheddar cheese (shredded)
  • 2 tablespoons rosemary (chopped)
  • salt and pepper
Steps
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