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Pimento Cheese Hash Brown Casserole

Pimento cheese hash brown casserole with a creamy, cheesy filling and a golden, bubbling cheddar crust. Frozen hash browns get folded in until evenly coated, then baked at 350°F for edges that bubble and brown.
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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
  • 1 can (10.5 oz) cream of chicken soup
butter
  • 1 2 butter melted
mayonnaise
  • 0.25 cup mayonnaise
diced pimentos
  • 4 oz diced pimentos drained
shredded sharp cheddar
  • 2 cup shredded sharp cheddar divided
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. Make sure the dish is well coated so the cheesy crust releases easily.
  2. Mix sour cream, cream of chicken soup, melted butter, mayonnaise, drained pimentos, 2 cups cheddar, grated onion, salt, black pepper, and cayenne. Stir until you have a thick, evenly speckled cheese mixture.
  3. Fold in thawed hash browns until evenly coated. Stop when the potatoes are glossy with the sauce, with no dry pockets.
  4. Spread the mixture into the greased dish and top with the remaining cheddar. Use an even layer so the bake browns consistently.
Bake and rest
  1. Bake at 350°F for 50-55 minutes until golden and bubbling at the edges. Look for bubbling around the perimeter and a browned, melted cheese top.
  2. Rest for 10 minutes before serving. This sets the casserole so it scoops cleanly.

Notes

For best texture, thaw the hash browns fully and let excess moisture drip off before mixing so the casserole bakes creamy instead of watery. Refrigerate leftovers in an airtight container for up to 4 days and reheat in a 325°F oven until warmed through. Freezing is not recommended because the potatoes and dairy can break down after thawing. If you want a lighter option, use reduced-fat cheddar and reduced-fat sour cream to cut calories without changing the baking method.