Cheesy Potato Bake

1 pound frozen hash browns

2 cans cream of mushroom soup          

16 ounces sour cream

5 small green onions, chopped

1 teaspoon salt

1 small can mushrooms, drained

8 ounces shredded cheddar cheese

Mix all ingredients except hash browns; set aside. Layer half the hash browns in a 9-by-13-inch casserole dish, then add half the cream mixture. Add remaining hash browns and remaining cream mixture. Top with additional cheddar cheese if desired. Bake for one hour at 350 degrees. Serves 10-12.