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Pimento Cheese Hash Brown Casserole

Pimento cheese hash brown casserole with a creamy, melty center and a golden cheddar crust flecked with red pimentos. Baked until bubbling at the edges, then rested for clean, scoopable slices.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

frozen shredded 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 can
butter
  • 0.5 cup butter melted
mayonnaise
  • 0.25 cup mayonnaise
diced pimentos
  • 4 oz diced pimentos jar, drained
sharp cheddar
  • 2.5 cup sharp cheddar divided; shredded
small 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 350°F and grease a 9x13-inch baking dish for easy release.
  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 colored.
  3. Fold in thawed frozen shredded hash browns until every strand is evenly coated with the creamy mixture.
  4. Spread the hash brown mixture into the greased baking dish and top with the remaining shredded sharp cheddar for a crust.
Bake and rest
  1. Bake at 350°F for 50 to 55 minutes, until golden and bubbling at the edges.
  2. Rest the casserole for 10 minutes before serving to let the cheesy center set and scoop cleanly.

Notes

For the best creamy texture, make sure the hash browns are fully thawed and any excess moisture is drained before mixing. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 325°F oven until hot. Freezing is not recommended because the potatoes and dairy can become watery after thawing. For a lighter option, swap the sour cream and mayonnaise for reduced-fat versions while keeping the cheddar amounts the same.