1 lb. pkg. frozen hashbrowns
2 cans cream of mushroom soup
1 (16 oz.) can sour cream
5 sm. green onions, chopped
1 tsp. salt
1 sm. can mushrooms, drained
8 oz. pkg. shredded Cheddar cheese

Mix all ingredients together except hashbrowns. Layer of hashbrowns in casserole; then half of cream mixture. Another layer of hashbrowns and remaining cream mixture. Top with additional Cheddar. Bake 1 hour at 350 degrees. Serves 10-12.