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Pimento Cheese Hash Brown Casserole

Pimento cheese hash brown casserole with a creamy, cheesy center and a golden, bubbling cheddar crust. Baked at 350°F until set around the edges, with diced pimentos throughout for a classic Southern tang.
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Prep Time 10 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Frozen shredded hash browns
  • 30 oz frozen shredded hash browns thawed
Creamy base
  • 2 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup butter melted
  • 0.25 cup mayonnaise
  • 4 oz diced pimentos drained
Cheddar cheese
  • 2.5 cup shredded sharp cheddar divided
Seasonings and aromatics
  • 0.5 small onion grated
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish (keep the dish handy so the mixture can go in right away).
  2. In a large bowl, mix sour cream, cream of chicken soup, melted butter, mayonnaise, diced pimentos, 2 cups shredded sharp cheddar, grated onion, salt, black pepper, and cayenne until smooth and evenly combined.
  3. Fold in the thawed shredded hash browns until every shred looks evenly coated with the creamy pimento-cheese mixture.
  4. Spread the mixture into the greased 9x13-inch baking dish and top with the remaining shredded sharp cheddar so it melts into a crust.
Bake and rest
  1. Bake at 350°F for 50-55 minutes, until the casserole is golden and bubbling at the edges (watch for set sides and melted, browned cheese on top).
  2. Rest for 10 minutes before serving so the casserole firms up enough to scoop.

Notes

Pro tip: thaw the hash browns completely and drain any excess moisture so the casserole bakes up creamy rather than watery. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven or microwave until hot. Freezing is not recommended for best texture. For a lighter option, use reduced-fat sour cream and mayonnaise while keeping the cheddar amount the same for still-good melting.