Description
An ultra-creamy, extra-cheesy hash brown casserole enriched with bold pimento cheese, perfect as a comforting side dish for holidays, potlucks, or hearty breakfasts.
Ingredients
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 2 cups pimento cheese (store-bought or homemade)
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1 (10.5 oz) can cream of chicken or cream of mushroom soup
- 1/2 cup melted butter
- 1/2 cup diced pimentos (if additional is desired)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1 cup crushed buttery crackers or cornflakes (optional topping)
- 2 tbsp melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine pimento cheese, shredded cheddar, sour cream, cream soup, melted butter, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
- Fold in the thawed hash browns and diced pimentos until fully coated.
- Spread the mixture evenly into the prepared baking dish.
- If using the crunchy topping, mix crushed crackers with 2 tbsp melted butter and sprinkle over the casserole.
- Bake for 45–55 minutes, or until the casserole is bubbly and the top is golden brown.
- Allow to rest for 10 minutes before serving for cleaner slices.
Notes
- Use spicy pimento cheese for an extra kick.
- Can be assembled ahead and refrigerated overnight before baking.
- Swap cream soup with homemade roux if desired.
- Pairs well with breakfast meats, roasted chicken, or holiday mains.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Side Dish
- Method: Baked
- Cuisine: American