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Pimento Cheese Hash Brown Casserole

Pimento cheese hash brown casserole with a creamy, tangy filling and a golden cheddar crust. Frozen shredded hash browns bake until bubbling at the edges for an easy Southern side dish.
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Prep Time 10 minutes
Cook Time 55 minutes
rest 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern American
Calories: 430
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 canned
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
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 oven to 350F and grease a 9x13-inch baking dish. Keep the dish ready so the casserole can go in right away.
  2. Mix sour cream, cream of chicken soup, butter, mayonnaise, pimentos, 2 cups cheddar, onion, salt, pepper, and cayenne in a large bowl until well combined. The mixture should look creamy with evenly distributed red pimento pieces.
  3. Fold in hash browns until evenly coated. Make sure there are no dry hash brown pockets before transferring to the dish.
  4. Spread the mixture into the greased dish and top with the remaining cheddar. Cover the surface evenly so the crust browns uniformly.
Bake and rest
  1. Bake at 350F for 50-55 minutes until golden and bubbling at the edges. Watch for active bubbling and a browned cheddar top.
  2. Rest for 10 minutes before serving. This helps the casserole set into a scoopable texture instead of running.

Notes

For best browning, use shredded cheddar that melts easily and spread the top layer of cheese right to the corners. Refrigerate leftovers in a covered container up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended for best texture. For a lighter option, use low-fat sour cream and a reduced-fat cheddar blend while keeping the bake time the same.