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Pimento Cheese Hash Brown Casserole

Pimento cheese hash brown casserole with a creamy sour-cream filling and a golden, bubbling cheddar crust. Baked until the edges bubble and then rested for easy, cheesy scoops.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Hash browns
  • 30 oz frozen shredded hash browns Thawed.
Creamy casserole base
  • 2 cup sour cream
  • 10.5 oz cream of chicken soup 1 can.
  • 1 tbsp butter Melted; measure 1/2 cup.
  • 1 tbsp mayonnaise Measure 1/4 cup total.
  • 4 oz diced pimentos Drained; 1 jar.
  • 2 cup shredded sharp cheddar Divided; about 2 cups total (reserve for topping).
Seasonings and aromatics
  • 1 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 and grease a 9x13-inch baking dish with a light coating for easy release.
  2. In a large mixing bowl, combine sour cream, cream of chicken soup, melted butter, mayonnaise, diced pimentos, 2 cups cheddar, grated onion, salt, black pepper, and cayenne until smooth and evenly speckled.
  3. Fold in the thawed hash browns until coated throughout, with no dry shreds visible.
Bake
  1. Spread the hash brown mixture into the greased dish and top evenly with the remaining cheddar.
  2. Bake at 350F for 50-55 minutes, until golden and bubbling at the edges with a melted, browned surface.
Rest and serve
  1. Rest the casserole for 10 minutes before serving so it thickens slightly and slices cleanly.

Notes

Pro tip: thaw the hash browns completely and drain any excess moisture so the casserole bakes up creamy rather than watery. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the potatoes and dairy can break down after thawing. For a lighter option, use light sour cream and reduced-fat cheddar while keeping the bake time the same.