Description
Turn ordinary frozen hash browns into a decadent Southern side with this easy pimento-cheese casserole. It’s creamy, tangy, and just cheesy enough to steal the show at brunch, potlucks, or holiday dinners.
Ingredients
Scale
- 20 oz frozen shredded hash browns (do not thaw)
- 2 Tbsp butter, melted
- 1½–2 cups jalapeño pimento cheese (store-bought or homemade)
- 8 oz sour cream
- ½ cup chicken stock
- 3–4 green onions, sliced (white and green parts)
- ½ tsp salt
- ½ tsp coarsely ground black pepper
- ½ cup sharp cheddar, shredded (optional, for the top)
Instructions
- Heat the oven to 350°F (175°C). Coat a 9×13-inch baking dish with nonstick spray or a thin layer of butter.
- In a big mixing bowl, combine the frozen hash browns with the melted butter; toss until the potatoes are evenly coated.
- Add the pimento cheese, sour cream, chicken stock, sliced green onions, salt, and pepper. Stir thoroughly so everything becomes uniformly mixed.
- Spread the potato mixture into the prepared casserole pan, smoothing the surface with a spatula. Sprinkle the shredded cheddar over the top if you want a browned cheesy crust.
- Bake for about 35 minutes, or until the casserole bubbles at the edges and the top begins to turn golden. Let it rest 5 minutes out of the oven before scooping and serving.
Notes
Quick tip: If the casserole seems very loose, dot the top with a few extra spoonfuls of pimento cheese before baking to help it set.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner