Description
An ultra-cheesy hash brown casserole loaded with creamy pimento cheese, tender potatoes, and melty cheddar—rich, comforting, and perfect for holidays or potlucks.
Ingredients
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 2 cups pimento cheese (store-bought or homemade)
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup melted butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup crushed buttery crackers or cornflakes (optional topping)
- 2 tbsp melted butter (for topping, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix together pimento cheese, sour cream, cream soup, melted butter, garlic powder, onion powder, salt, and pepper.
- Fold in the thawed hash browns until fully coated.
- Stir in 1 cup of the shredded cheddar, reserving the rest for topping.
- Spread the mixture evenly into the prepared baking dish.
- Top with the remaining cheddar cheese.
- If using, mix crushed crackers with 2 tbsp melted butter and sprinkle over the top.
- Bake for 45–55 minutes or until bubbly, golden, and heated through.
- Let rest 10 minutes before serving.
Notes
- Use extra-sharp cheddar for maximum cheesy flavor.
- Add diced jalapeños for a spicy kick.
- For a crispier top, broil the casserole for the last 2–3 minutes.
- Can be prepared ahead and refrigerated overnight before baking.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American