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Pimento Cheese Hash Brown Casserole

Pimento cheese hash brown casserole is a Southern American side dish baked until golden and bubbling at the edges. Frozen hash browns get folded into a creamy pimento-cheddar mixture and finished with extra shredded sharp cheddar for a crisp top.
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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: 390
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
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 mix
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish. Ensure the dish is coated so the cheesy top releases cleanly.
  2. In a mixing bowl, combine sour cream, cream of chicken soup, melted butter, mayonnaise, diced pimentos, 2 cups shredded cheddar, grated onion, salt, black pepper, and cayenne. Mix until the mixture looks smooth and evenly speckled.
  3. Fold in the thawed frozen shredded hash browns until evenly coated. Stop when no dry potato bits remain.
Bake and rest
  1. Spread the hash brown mixture into the greased dish and top with the remaining shredded cheddar. Cover the surface evenly for a consistent golden crust.
  2. Bake for 50-55 minutes at 350F until golden and bubbling at the edges. Look for bubbling around the perimeter and a browned, melted cheese top.
  3. Rest the casserole for 10 minutes before serving. This helps the cheesy layers set so each scoop holds together.

Notes

For the best texture, thaw the hash browns fully and drain off any excess moisture before mixing so the casserole bakes up creamy, not watery. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 325F oven until warmed through. Freezing is not recommended because thawed potatoes can release water and soften the crust. If you want a lighter option, swap reduced-fat cheddar and reduced-fat sour cream for a milder, still creamy result.