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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. Baked until bubbling at the edges, then rested for scoopable, spoon-tender layers.
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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 brown casserole base
  • 30 oz frozen shredded hash browns Thawed (about 1 bag).
  • 2 cup sour cream
  • 10.5 oz cream of chicken soup One can.
  • 1 cup butter Melted; measure 1/2 cup and melt.
  • 1 tbsp mayonnaise Measure 1/4 cup total.
  • 4 oz diced pimentos Drained; one jar.
  • 2 cup shredded sharp cheddar Divided; use 2 cups for the mixture and the remainder for the top.
  • 0.5 small onion Grated.
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F, then grease a 9x13-inch baking dish.
Mix the cheesy pimento base
  1. In a large bowl, mix 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 evenly combined.
Coat the hash browns
  1. Fold in the thawed hash browns until evenly coated and no dry shreds remain.
Bake
  1. Spread the mixture into the prepared dish, then sprinkle the remaining shredded cheddar over the top for a crust.
Finish baking
  1. Bake 50-55 minutes at 350F until golden and bubbling at the edges.
Rest
  1. Rest 10 minutes before serving so the casserole sets and scoops cleanly.

Notes

For best browning, keep the dish on the center rack and let it rest the full 10 minutes—this prevents the cheesy interior from running. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a 325F oven until warmed through. Freezing is not recommended because the creamy texture can loosen after thawing. For a lighter option, use light sour cream and reduced-fat sharp cheddar while keeping the bake time the same.