Introduction

Pimento Cheese Hash Brown Casserole is a comforting and flavorful dish that combines creamy pimento cheese with crispy hash browns. This easy-to-make casserole is perfect for breakfast, brunch, or a hearty side dish for dinner.

A baked dish in a white rectangular casserole with a golden-orange top layer of melted shredded cheddar cheese. The cheese layer is speckled with green herbs and red pepper bits, giving a textured look. The casserole edges show browned cheese spots, adding to its baked appeal. Next to the casserole is a white plate with sliced green jalapeños, small diced red peppers, and a chunk of orange cheddar cheese, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 ounces frozen shredded hash brown potatoes
2 tablespoons butter, melted
1.5 to 2 cups jalapeno pimento cheese (or the entire yield of your preferred recipe)
8 ounces sour cream
1/2 cup chicken broth
3 to 4 green onions, chopped
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/2 cup grated sharp cheddar cheese (optional topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and spray a 9×13-inch casserole dish with non-stick cooking spray.
Step 2: In a large mixing bowl, toss the shredded hash browns with the melted butter until well coated.
Step 3: Add the jalapeno pimento cheese, sour cream, chicken broth, chopped green onions, salt, and pepper to the bowl. Mix everything thoroughly until combined.
Step 4: Pour the mixture into the prepared casserole dish and spread evenly. If you like, sprinkle the top with grated sharp cheddar cheese for an extra cheesy crust.
Step 5: Bake for 35 minutes or until the edges start to brown and the casserole is bubbly. Remove from the oven and let it sit for 5 minutes before serving.

Tips & Variations

For a milder flavor, use regular pimento cheese instead of jalapeno.
Add cooked crumbled bacon or diced ham for extra protein and smoky flavor.
Use Greek yogurt instead of sour cream for a lighter texture.
Sprinkle chopped fresh parsley or chives on top before serving for added color and freshness.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For best texture, cover the casserole with foil when reheating in the oven to prevent drying out.

How to Serve

A close-up of a cheesy casserole square served on a white square plate, featuring distinct layers of melted orange cheddar cheese, creamy light yellow sauce, and bits of red and green diced peppers mixed with shredded white noodles throughout. A rustic metal fork is pressing into the middle of the casserole, showing its soft and gooey texture. The plate rests on a white marbled textured surface with part of another white plate in the background filled with more diced red peppers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can shred fresh potatoes, but be sure to rinse and dry them well to remove excess starch and moisture for the best texture.

Is jalapeno pimento cheese very spicy?

Jalapeno pimento cheese has a mild to moderate heat level, but you can adjust by choosing a milder cheese or omitting jalapenos if you prefer less spice.

Pimento Cheese Hash Brown Casserole Recipe

Print Recipe

★★★★★

4.8 from 82 reviews

A creamy, spicy, and cheesy casserole combining crispy hash brown potatoes with jalapeno pimento cheese, sour cream, and savory seasonings. This comforting dish is perfect as a hearty side or a satisfying brunch option, baked to golden bubbling perfection.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6–8 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

20 ounces frozen shredded hash brown potatoes
2 tablespoons butter, melted
1.5 – 2 cups jalapeno pimento cheese (or the entire yield of the linked recipe)
8 ounces sour cream
1/2 cup chicken broth
3–4 green onions, chopped
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper

Topping

1/2 cup grated sharp cheddar cheese (optional)

Instructions

Preheat and Prepare Dish: Preheat your oven to 350° Fahrenheit. Lightly spray a 9×13 inch casserole dish with a non-stick cooking spray to prevent sticking.
Mix Ingredients: In a large mixing bowl, toss the frozen shredded potatoes with the melted butter to coat evenly. Add the jalapeno pimento cheese, sour cream, chicken broth, chopped green onions, salt, and black pepper. Mix all ingredients thoroughly until well combined.
Assemble Casserole: Pour the creamy potato mixture into the prepared casserole dish, spreading it evenly. If desired, sprinkle the 1/2 cup of grated sharp cheddar cheese evenly over the top as an optional topping.
Bake: Place the casserole dish in the preheated oven and bake for 35 minutes, or until the edges are bubbling and starting to brown.
Rest Before Serving: Remove the casserole from the oven and allow it to sit for about 5 minutes. This resting time helps it set, making it easier to serve and enhancing the flavors.

Notes

You can customize the spice level by adjusting the amount of jalapeno pimento cheese or adding fresh jalapenos.
For a vegetarian option, substitute chicken broth with vegetable broth.
The casserole can be prepared ahead of time and baked just before serving.
Leftovers can be refrigerated and reheated for a quick meal.
If you prefer a crustier top, broil the casserole for 2-3 minutes at the end of baking, watching carefully to prevent burning.

Keywords: pimento cheese casserole, hash brown casserole, jalapeno pimento cheese, baked potato casserole, cheesy hash browns