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Pimento Cheese Hash Brown Casserole

Pimento cheese hash brown casserole combines sharp cheddar, diced pimientos, and creamy soup and sour cream in an easy oven-baked side dish. The top turns golden while the edges bubble, and a 10-minute rest helps it set before serving.
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Prep Time 15 minutes
Cook Time 1 hour
resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 2 cups sharp cheddar cheese shredded
  • 1 jar (4 oz) pimientos diced, drained
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
  • 1 package (30 oz) hash browns frozen, shredded, thawed and patted dry

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F and grease a 9x13-inch baking dish.
  2. In a large bowl, stir together the condensed cream of chicken soup, sour cream, mayonnaise, shredded sharp cheddar cheese, drained diced pimientos, onion powder, and black pepper.
  3. Fold in the thawed hash browns until evenly coated.
  4. Spread the mixture in the prepared baking dish and bake for 50 to 60 minutes, until bubbling at the edges and golden on top.
  5. Let the casserole rest for 10 minutes before serving.

Notes

Pat the thawed hash browns dry to help prevent a watery casserole. Refrigerate leftovers in an airtight container for up to 4 days; freezing is possible, though the potatoes may soften slightly. For a vegetarian version, use condensed cream of mushroom soup.