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Pimento Cheese Hash Brown Casserole

Pimento cheese hash brown casserole with a creamy, spoonable middle and a golden cheddar crust. Loaded with sharp cheddar and drained diced pimentos, then baked until edges bubble.
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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
  

Frozen shredded hash browns
  • 1 bag (30 oz) frozen shredded hash browns, thawed
Sour cream
  • 2 cups sour cream
Cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
Butter
  • 0.5 cup butter, melted
Mayonnaise
  • 0.25 cup mayonnaise
Diced pimentos
  • 1 jar (4 oz) diced pimentos, drained
Shredded sharp cheddar
  • 2.5 cups 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 mix
  1. Preheat oven to 350F and grease a 9x13-inch baking dish. Set it aside so the surface is ready for the casserole.
  2. Mix sour cream, cream of chicken soup, butter, mayonnaise, pimentos, 2 cups cheddar, onion, salt, pepper, and cayenne until evenly combined. The mixture should look thick and glossy, flecked with red pimentos.
  3. Fold in hash browns until evenly coated. Make sure every strand or chunk is covered so the bake stays creamy through the center.
  4. Spread the mixture into the prepared dish, then top with the remaining cheddar. Create an even layer so it melts into a golden crust.
Bake and rest
  1. Bake at 350F for 50-55 minutes, until golden and bubbling at the edges. Look for a bubbly perimeter and a browned cheddar top.
  2. Rest for 10 minutes before serving. This lets the casserole set into a scoopable, creamy texture.

Notes

For best scoopable texture, thaw hash browns fully and let off extra moisture before mixing so the casserole doesn’t turn watery. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in the oven or microwave until hot. Freezing is not recommended because the creamy dairy can separate after thawing. For a lower-fat option, use light sour cream and light mayonnaise while keeping the same cheddar topping for melt and crust.