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Pimento Cheese Hash Brown Casserole

Pimento cheese hash brown casserole combines thawed shredded potatoes with pimento cheese, sour cream, and cream of chicken soup for a creamy, cheesy bake. Bake it covered, then uncover until bubbling and browned on top and the center reaches 165°F.
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Prep Time 10 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 0.5 cup yellow onion finely diced
  • 1 container (16 oz) pimento cheese
  • 1 cup sour cream
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 0.5 tsp black pepper
  • 1 bag (30 oz) hash browns frozen shredded; thawed and squeezed dry

Equipment

  • 1 9x13-inch baking dish
  • 1 Skillet

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Melt the butter in a skillet over medium heat.
  4. Add the onion and cook for 4 to 5 minutes until softened.
  5. In a large bowl, stir together the pimento cheese, sour cream, cream of chicken soup, black pepper, and cooked onion with the melted butter.
  6. Fold in the thawed hash browns until evenly coated.
  7. Spread the mixture in the prepared baking dish.
  8. Cover the dish with foil.
  9. Bake for 35 minutes.
  10. Uncover the dish.
  11. Bake for 15 to 20 minutes more, until bubbling and browned on top and the center reaches 165°F.
  12. Let the casserole rest for 10 minutes before serving.

Notes

For an even bake, squeeze the thawed hash browns dry before mixing. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the potatoes may soften after thawing. For a gluten-free option, use gluten-free condensed cream of chicken soup and check the pimento cheese label.