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Pimento Cheese Hash Brown Casserole

Pimento cheese hash brown casserole with a creamy sour-cream base and a golden cheddar crust. Bakes until bubbly at the edges for a hearty Southern side dish with red pimento flecks.
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Prep Time 10 minutes
Cook Time 55 minutes
rest 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

hash browns
  • 30 oz frozen shredded hash browns, thawed
sour cream
  • 2 cup sour cream
cream of chicken soup
  • 10.5 oz cream of chicken soup
butter
  • 0.25 cup butter, melted
mayonnaise
  • 0.25 cup mayonnaise
pimentos
  • 4 oz diced pimentos, drained
sharp cheddar cheese
  • 2.5 cup shredded sharp cheddar, divided
onion
  • 0.5 small onion, grated
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
cayenne pepper
  • 0.25 tsp cayenne pepper

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish. Set it aside so the casserole can go in right after mixing.
  2. Mix sour cream, cream of chicken soup, melted butter, mayonnaise, diced pimentos, 2 cups cheddar, grated onion, salt, black pepper, and cayenne until evenly combined. The mixture should look creamy and speckled with red pimentos.
  3. Fold in the thawed hash browns until evenly coated. Make sure no dry potato bits remain.
  4. Spread the hash brown mixture into the prepared dish and top with the remaining cheddar. Cover the surface for a crusty, browned layer.
Bake and rest
  1. Bake at 350F for 50-55 minutes, until golden and bubbling at the edges. Look for a browned top and active bubbling around the perimeter.
  2. Rest for 10 minutes before serving. This helps the casserole set into creamy, scoopable layers.

Notes

For best results, thaw the hash browns fully and let them drain a little so the casserole bakes up thick instead of watery. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a 325F oven until warmed through. Freeze in portions for up to 2 months (thaw in the fridge overnight). For a lighter option, use light sour cream and reduced-fat cheddar while keeping the same bake time.