Pimento Cheese Hash Brown Casserole
A delightful casserole merging creamy pimento cheese and crispy hash browns, perfect for brunch or family gatherings.
Ingredients
Main Ingredients
- 30 oz frozen hash browns Thaw before use for optimal mixing.
- 2 cups pimento cheese
- 1 cup shredded cheddar cheese
- 1 cup sour cream Can substitute with Greek yogurt for a lighter option.
- 4 pieces green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
Instructions
Preparation
- Gather all your ingredients and preheat the oven to 350°F (175°C). Ensure your hash browns are thawed for optimal mixing and texture.
- In a large mixing bowl, combine the thawed hash browns, pimento cheese, shredded cheddar cheese, sour cream, chopped green onions, garlic powder, onion powder, salt, and pepper. Stir well until everything is evenly mixed.
- Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Spread the hash brown mixture evenly into the greased baking dish.
Baking
- Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the edges are bubbly.
- If necessary, bake for an additional 5 to 10 minutes to achieve that golden crust.
Serving
- Once baked, remove the casserole from the oven and let it cool for about 5 minutes before slicing.
- Serve warm, garnished with additional chopped green onions if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For freezing, wrap portions well and place in a freezer-safe bag for up to 2 months.