Pimento Cheese Hash Brown Casserole

Pimento cheese hash brown casserole with a creamy center and a golden cheddar crust. Loaded with thawed hash browns, pimentos, and sharp cheddar, then baked until bubbling at the edges.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 55

resting 10

Total Time 1 15

Servings: 10 servings

Course: Side Dish

Cuisine: Southern American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

Frozen shredded hash browns

1 bag (30 oz) frozen shredded hash browns thawed

Creamy pimento cheese base

2 cup sour cream
1 can (10.5 oz) cream of chicken soup
0.5 cup butter melted

Mayonnaise and pimentos

0.25 cup mayonnaise
1 jar (4 oz) diced pimentos drained

Cheddar cheese

2.5 cup shredded sharp cheddar divided

Onion and seasonings

0.5 small onion grated
1 tsp salt
0.5 tsp black pepper
0.25 tsp cayenne pepper

Equipment

1 sheet pan
1 cast iron skillet

Method

Prep

Preheat the oven to 350F and grease a 9x13-inch baking dish.
In a large bowl, mix sour cream, cream of chicken soup, melted butter, mayonnaise, pimentos, 2 cups cheddar, grated onion, salt, black pepper, and cayenne until evenly combined.

Assemble and bake

Fold in the thawed hash browns until every shred is coated with the creamy pimento mixture.
Spread the mixture into the prepared baking dish and sprinkle the remaining shredded cheddar on top.
Bake for 50-55 minutes, until the top is golden and the edges are bubbling.

Rest and serve

Rest the casserole for 10 minutes before serving so it sets up and slices cleanly.

Notes

For the best texture, thaw the hash browns completely and let excess moisture drain so the casserole bakes up creamy instead of watery. Store leftovers covered in the refrigerator up to 4 days; reheat in the oven at 350F until warmed through. This casserole freezes well for up to 2 months. For a lighter option, use low-fat sour cream and reduced-fat sharp cheddar while keeping the same baking time.