Mighty Salt™ Classic Hash Brown Casserole
Easter brunch just got mighty tasty! This Classic Hash Brown Casserole features Mighty Salt™, which adds rich umami depth to any of your favorite dishes. With just a few dashes, the bold, savory flavor of Mighty Salt™ will unlock your recipes' potential!
Ingredients
- 30 oz Frozen shredded hash brown potatoes
- 10¾ oz Canned cream of mushroom soup
- ½ cup Butter melted
- 1 cup Sour cream
- ½ cup Yellow onion sliced
- ½ tsp Member's Mark™ Thyme Leaves
- ¼ tsp Mighty Salt™ Original Umami
- Member's Mark™ Black Pepper Grinder
- 2 cups Freshly shredded cheddar cheese divided
Instructions
- Let the hash browns sit at room temperature for 10–15 minutes so they mix easily and bake evenly.
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- In a large mixing bowl, combine hash browns, cream of mushroom soup, melted butter, sour cream, sliced onion, Member's Mark™ Thyme Leaves, Mighty Salt™ Original Umami, Member's Mark™ Black Pepper Grinder, and 1 cup of the freshly shredded cheddar cheese. Mix thoroughly until the ingredients are evenly distributed.
- Transfer the mixture to the prepared baking dish and spread it out evenly. Place the dish in the oven and bake uncovered for 45 minutes, or until the edges turn golden and the center is bubbling.
- Remove the casserole from the oven and sprinkle the remaining shredded cheese over the top. Return it to the oven for another 10–15 minutes and bake until the cheese has melted and is bubbling. Remove from the oven, serve hot, and enjoy!