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Pimento Cheese Hash Brown Casserole

Pimento cheese hash brown casserole with a creamy sour-cream base and a golden cheddar crust flecked with red pimentos. Baked until bubbling at the edges, then rested for easy, scoopable servings.
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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
  

Main ingredients
  • 30 oz frozen shredded hash browns Thawed (1 bag, about 30 oz).
  • 2 cup sour cream
  • 10.5 oz cream of chicken soup Canned.
  • 1 ', ' butter, melted Melted from butter (1/2 cup).
  • 1 4 tbsp mayonnaise 1/4 cup mayonnaise.
  • 4 oz diced pimentos Drained (1 jar, 4 oz).
  • 2 cup shredded sharp cheddar Portion: 2 cups for mixing.
  • 0.5 cup shredded sharp cheddar Portion: remaining cheddar for topping.
  • 0.5 small onion Grated (about 1/2 small onion).
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350F, then grease a 9x13-inch baking dish so the casserole releases easily.
  2. In a mixing bowl, combine 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 creamy with red pimento flecks.
  3. Fold the thawed hash browns into the mixture until every potato strand looks evenly coated.
Bake
  1. Spread the hash brown mixture into the prepared baking dish and top with the remaining shredded sharp cheddar for a cheesy crust.
  2. Bake at 350F for 50-55 minutes, until golden and bubbling at the edges; the center should look set and glossy.
Rest and serve
  1. Rest the casserole 10 minutes before serving so the hot layers thicken slightly for clean, scoopable portions.

Notes

For a sturdier slice, let the casserole rest the full 10 minutes; it thickens as steam dissipates. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven at 350F until warmed through. Freezing is not recommended because the potatoes can soften after thawing. For a lighter option, use reduced-fat sour cream and reduced-fat cheddar while keeping the same bake time and thickness.