Pimento Cheese Hash Brown Casserole
A creamy and cheesy casserole made with jalapeño pimento cheese and crispy hash browns.
Equipment
- 9x13-inch casserole dish For baking the casserole.
Ingredients
Main Ingredients
- 20 ounces frozen shredded hash brown potatoes
- 2 tablespoons butter, melted
- 1.5 cups jalapeño pimento cheese
- 8 ounces sour cream
- 0.5 cup chicken broth
- 3 units green onions, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon coarse ground black pepper
- 0.5 cup grated sharp cheddar cheese (optional topping)
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9x13-inch casserole dish with non-stick cooking spray to prevent sticking.
- In a large mixing bowl, combine the frozen shredded hash brown potatoes with the melted butter. Toss until the potatoes are well coated.
- Add the jalapeño pimento cheese, sour cream, chicken broth, chopped green onions, salt, and black pepper to the bowl. Mix everything together until well combined.
- Pour the potato mixture into the prepared casserole dish, spreading it evenly. If you like, sprinkle the top with ½ cup of grated sharp cheddar cheese for an extra cheesy finish.
- Bake in the preheated oven for 35 minutes, or until the edges are golden brown and the casserole is bubbly. This will give it a nice crispy texture.
- Once done, remove from the oven and let it sit for about 5 minutes before serving. This will help it set a bit and make it easier to serve.
Notes
For a spicier kick, consider adding diced jalapeños or using a spicier cheese. This casserole pairs wonderfully with a fresh salad or can be served as a side dish for any meal.