Creamy, cheesy comfort food at its best! This hashbrown casserole uses no "cream of anything" soup and instead replaces it with plenty of cheese, plus onions and mushrooms. Perfect for a weekend breakfast, this classic, Southern-inspired casserole is ready and on the table in less than an hour!
Heat olive oil in a large pot on the stovetop at medium-high. Add diced onion and sliced mushrooms, season with salt and pepper as desired, and cook until softened, about 10 minutes.
Stir in cream cheese and Worcestershire sauce and lower heat to medium. Stir until cream cheese is completely melted and smooth. Add thawed hashbrowns and cook for another 5 minutes.
Transfer to a greased 2-quart baking dish, top with shredded cheese, and bake at 350 for 20 minutes. Serve with chopped chives if desired.
recipe from thesavvyplate.com