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Pimento Cheese Hash Brown Casserole

Pimento cheese hash brown casserole with a golden, bubbling cheddar crust—built by mixing shredded hash browns with creamy sour cream and cream of chicken soup, then baking until the edges are crisp. Red pimentos and sharp cheddar make every scoop rich, sliceable, and casserole-style.
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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: 560
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
Pimentos
  • 4 oz diced pimentos drained
Sharp cheddar cheese
  • 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
  • 1 9x13-inch baking dish

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
  2. In a mixing bowl, combine sour cream, cream of chicken soup, melted butter, mayonnaise, diced pimentos, 2 cups cheddar, grated onion, salt, black pepper, and cayenne.
  3. Fold in the thawed hash browns until evenly coated.
  4. Spread the mixture into the greased dish, then top with the remaining cheddar.
Bake
  1. Bake at 350°F for 50-55 minutes, until golden and bubbling at the edges.
Rest and serve
  1. Rest for 10 minutes before serving so the casserole sets into clean, scoopable squares.

Notes

For the creamiest texture, make sure the hash browns are fully thawed and well-drained before mixing so the casserole doesn’t bake up watery. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended for best texture. For a lighter option, swap sour cream for plain Greek yogurt to reduce fat while keeping the tangy, creamy flavor.