Mushroom and Pesto Hashbrown Casserole {#QuickFixCasseroles}

Mushroom and Pesto Hashbrown Casserole {#QuickFixCasseroles}

Making a casserole for my family is something that warms my heart. It takes me back to being a kiddo and enjoying the many casseroles that my Grandma would make for the family. Oh, how I have tried to recreate them - but they never turn out the same! Instead, I come up with my own creations or find delicious recipes online to try and hope to be creating the same food-memories for my kids that were created for me. There is nothing wrong with comfort food, in fact I think they are part of what makes this world go round. :)

I am certainly not a Casserole Wizard, but I do have a few tips for using a casserole as an awesome dinner solution. First, most casseroles can be made ahead of time. Such as this Mushroom and Pesto Hashbrown Casserole - just cook it up to the point of being baked and then wrap and store in fridge until ready to cook. Second, a lot of casseroles call for ingredients that can also be purchased canned or frozen - meaning you won't have to run to the market for last minute, fresh, ingredients. Third, the oven is going to do most of the cooking - giving you time to do something, anything else. Fourth, one dish means less dishes - which means more time for your family! :)

But who really needs to be sold on how awesome casseroles are?!?

Mushroom & Pesto Hashbrown Casserole (PRINTABLE RECIPE)

{serves 6-8 as a side dish}

Ingredients

  • 3 tablespoons Country Crock Original Spread
  • 1lb mushrooms, sliced
  • 1 26-ounce bag frozen hashbrowns
  • 2 cups cheese, shredded (I used a blend of mozzarella and medium cheddar)
  • 1 small onion, chopped
  • ½ cup beef broth
  • 1 cup milk
  • ½ cup pesto
  • ½ teaspoon salt
  • ½ teaspoon pepper
Read the whole recipe on Hungry Harps