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Pimento Cheese Hash Brown Casserole

Pimento cheese hash brown casserole with a golden, bubbly cheddar crust. Frozen hash browns get coated in a creamy pimento-sour cream mixture, then bake until set and deeply cheesy at the edges.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

Frozen shredded hash browns
  • 1 bag (30 oz) frozen shredded hash browns Thawed
Sour cream mixture
  • 2 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup butter Melted
  • 0.25 cup mayonnaise
  • 1 jar (4 oz) diced pimentos Drained
  • 2 cup shredded sharp cheddar Divided (use 2 cups total as directed)
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
 

Preheat and prep
  1. Preheat oven to 350F and grease a 9x13-inch baking dish.
Mix the creamy pimento base
  1. In a large bowl, 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.
Coat the hash browns and assemble
  1. Fold in thawed hash browns until evenly coated, then spread the mixture into the greased baking dish.
Bake
  1. Bake 50-55 minutes at 350F until golden and bubbling at the edges, with a visibly set, cheesy top.
Rest and serve
  1. Rest 10 minutes before serving so the casserole thickens and slices cleanly.

Notes

For the creamiest texture, thaw the hash browns fully and let any excess moisture drain before mixing. Refrigerate leftovers in an airtight container up to 3-4 days. Freeze yes: wrap tightly and freeze up to 2 months; thaw overnight in the fridge and reheat at 350F until hot. Dietary swap: for a lighter option, use reduced-fat cheddar and reduced-fat sour cream while keeping the same bake time.