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Pimento Cheese Hash Brown Casserole

Pimento cheese hash brown casserole with a golden cheddar crust and creamy, evenly coated shredded potatoes. Baked until bubbling at the edges for a scoopable, slice-friendly side dish.
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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: 410
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 1 can
butter
  • 0.5 cup butter melted
mayonnaise
  • 0.25 cup mayonnaise
diced pimentos
  • 4 oz diced pimentos drained
shredded sharp cheddar
  • 2.5 cup shredded sharp cheddar divided
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 preheat
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish, making sure the corners are coated. Use a light, even coating so the casserole releases cleanly after baking.
Mix the creamy pimento base
  1. Mix sour cream, cream of chicken soup, butter, mayonnaise, diced pimentos, 2 cups shredded sharp cheddar, grated onion, salt, black pepper, and cayenne pepper in a bowl until smooth and thick. Stop mixing when the pimentos are evenly distributed.
  2. Fold in the thawed frozen shredded hash browns until every strand is coated with the creamy pimento mixture. Keep folding gently so the potatoes stay fluffy.
  3. Spread the mixture into the greased baking dish and top with the remaining shredded sharp cheddar for a crusty finish. Make sure the top is covered for even browning.
Bake and rest
  1. Bake at 350F for 50-55 minutes, until the casserole is golden and bubbling at the edges. Watch for a lightly browned top that sets around the perimeter.
  2. Rest for 10 minutes before serving so the layers thicken and slice cleanly. You should see the bubbling calm down as it sets.

Notes

For best texture, thaw the hash browns fully and keep folding until coated, but don’t overmix; watery potatoes can make the casserole loose. Refrigerate leftovers in an airtight container for up to 4 days. Freeze baked leftovers for up to 2 months (thaw overnight in the fridge, then reheat at 325F until hot). For a lighter option, use light sour cream and reduced-fat cheddar—your bake will still turn creamy, though the crust browns slightly less.