Crispy Pimento Cheese Hash Brown Casserole is a comfort-forward dish that marries melty pimento cheese with a golden, crunchy potato top. I make this when I want a crowd-pleasing side for brunch, potlucks, or a relaxed weeknight dinner. If you like seeing the technique behind a crisp topping, I refined the approach after testing a similar version I found here: crispy pimento cheese hash browns.
Why Make This Recipe
- It’s crowd-friendly: feeds a family or a potluck with minimal hands-on time.
- Texture contrast: creamy, cheesy interior with a crisp, browned top.
- Versatile: easily scales, and pairs with eggs, sausage, or as a hearty side.
- Make-ahead friendly: assemble ahead and bake when guests arrive.
- Personal note: I love this because the pimento adds a sweet, tangy lift to rich cheese — it keeps the casserole from feeling one-note.
Recipe Overview
Prep time: 20 minutes.
Cook time: 45–55 minutes.
Total time: about 1 hour 15 minutes including resting.
Servings: 8 (about 1 cup each).
Difficulty: Easy.
Method: Combine shredded hash browns with pimento cheese mixture, press into a 9×13-inch baking dish, top with buttered crumbs, and bake at 375°F until bubbling and golden.
My Experience Making This Recipe
I tested this casserole three times to dial in moisture and crispness. The biggest discovery was that lightly pressing out excess moisture from the thawed potatoes prevents a soggy center while sautéing a little onion first adds depth. Using a buttered breadcrumb topping gave the best crunch without drying the interior.
How to Make Crispy Pimento Cheese Hash Brown Casserole
Start by preheating your oven to 375°F and preparing a 9×13-inch baking dish (glass or metal works; metal browns faster). In a large bowl, fold together 30 oz frozen shredded hash browns (thawed and squeezed dry), 8 oz cream cheese at room temperature, 2 cups shredded sharp cheddar, 1 cup sour cream, 1/2 cup mayonnaise, 4 oz drained diced pimentos, 2 beaten large eggs, 1/2 cup finely chopped onion (sautéed in 1 tbsp butter for 3–4 minutes if you prefer depth), 1 tsp kosher salt and 1/2 tsp black pepper. Press the mixture into the prepared dish. For the topping, mix 3/4 cup panko or crushed cornflakes with 2 tbsp melted butter and sprinkle evenly. Bake uncovered at 375°F for 45–55 minutes until the center is set and the top is golden; rest 10 minutes before serving.
Expert Tips for Success
- Drain well: squeeze thawed hash browns in a clean kitchen towel or cheesecloth to remove excess water and avoid a soggy bake.
- Room-temperature cheese: soften cream cheese and eggs to room temp for even mixing and smooth texture.
- Brown aromatics: sautéing onions and a touch of garlic (1 clove) in butter for 2–3 minutes builds savory flavor without adding moisture.
- Tip for crispness: for extra crunch, broil for 1–2 minutes at the end on high watchfully, or use a convection setting and reduce oven temp by 25°F. Also consider adding crumbled cooked bacon or sausage—this trick is similar to how savory breakfasts get a protein boost in casseroles like sausage hash brown casserole.
- Equipment note: a metal 9×13 pan will brown faster than glass; reduce bake time by 5–10 minutes if using metal.
How to Serve Crispy Pimento Cheese Hash Brown Casserole
- Brunch spread: serve with poached or fried eggs and a side of mixed greens for balance.
- Potluck or holiday side: it pairs well with roasted meats and green vegetables.
- Sandwich-style: scoop between toasted brioche for a fun cheesy hash brown sandwich.
- Presentation tip: sprinkle chopped chives or paprika for color and a light oniony hit.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for up to 3–4 days; transfer to a shallow container for quicker cooling. To freeze, wrap the cooled casserole tightly in plastic wrap and foil or use a freezer-safe container for up to 3 months; label with date. Reheat from thawed in a 350°F oven covered with foil for 20–25 minutes, then remove foil and bake another 8–10 minutes to restore the crust. If reheating from frozen, thaw overnight in the fridge first or bake covered at 350°F for 45–55 minutes until heated through, then crisp under the broiler 1–2 minutes. For microwave reheating, cover and heat in 1-minute intervals, finishing in the oven or toaster oven to re-crisp the topping; for make-ahead ideas that freeze and reheat well, see techniques used in baked cottage cheese egg casserole.
Recipe Variations
- Gluten-free: use gluten-free panko or crushed gluten-free cornflakes for the topping.
- Dairy-free: substitute with a firm dairy-free cream cheese, dairy-free shredded cheddar alternative (1:1), and vegan mayo; texture will be slightly different but tasty.
- Protein add-ins: fold in 8 oz cooked, crumbled sausage or 6 oz cooked chopped bacon for a heartier casserole. See a similar protein-forward approach in biscuits and gravy hashbrown breakfast casserole.
- Lighter version: cut the mayo and sour cream in half and add 1/2 cup plain Greek yogurt to keep creaminess with more protein.
Nutritional Highlights
- Protein and calcium: cheese and eggs provide protein and calcium.
- Rich in fat: this is a comfort dish with a moderate-to-high fat content; portion control (about 1 cup) helps balance meals.
- Allergens: contains dairy and eggs; toppings or add-ins may introduce gluten or pork depending on choices.
Troubleshooting Common Issues
- Soggy center: usually from excess moisture in thawed potatoes — squeeze them dry and avoid adding extra liquid. Pre-baking uncovered at 375°F for an additional 10 minutes can help set the middle.
- Under-seasoned bake: taste the cheese mixture (use a small amount warmed if needed) and adjust salt and acid — a teaspoon of lemon juice or a tablespoon of Dijon mustard can brighten the flavors.
- Topping burns before center cooks: cover loosely with foil until the last 10–15 minutes, then remove to brown the top.
Frequently Asked Questions
Q: Can I use fresh potatoes instead of frozen shredded hash browns?
A: Yes. Use 2½–3 pounds of russet potatoes shredded and then squeeze dry thoroughly; par-cook them in a skillet for 4–5 minutes to remove more moisture. Bake time may increase by 5–10 minutes.
Q: Can I assemble the casserole the night before?
A: Absolutely. Assemble, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if baking directly from chilled, and let it sit at room temperature for 20 minutes before putting it in the oven.
Q: Is there a way to make the topping extra-crispy without broiling?
A: Use panko mixed with melted butter and a tablespoon of grated Parmesan for extra browning; baking in a convection oven at 350°F for a slightly longer time gives an evenly crisp top without intense broiler heat.
Q: How do I know when the casserole is done?
A: It’s done when the center is set and not jiggly (internal temp about 160–165°F), and the top is golden brown. Allowing it to rest 8–10 minutes helps it finish setting and makes slicing cleaner.
Crispy Pimento Cheese Hash Brown Casserole
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A comforting casserole featuring melty pimento cheese and a golden, crunchy potato topping, perfect for brunch, potlucks, or family dinners.
Ingredients
- 30 oz frozen shredded hash browns (thawed and squeezed dry)
- 8 oz cream cheese, at room temperature
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 4 oz drained diced pimentos
- 2 large eggs, beaten
- 1/2 cup finely chopped onion (sautéed in 1 tbsp butter for 3–4 minutes)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 cup panko or crushed cornflakes
- 2 tbsp melted butter
Instructions
- Preheat oven to 375°F (190°C) and prepare a 9×13-inch baking dish.
- In a large bowl, combine hash browns, cream cheese, cheddar cheese, sour cream, mayonnaise, diced pimentos, eggs, sautéed onion, salt, and pepper; mix well.
- Press the mixture into the prepared baking dish.
- In a small bowl, mix panko or cornflakes with melted butter and sprinkle it over the potato mixture.
- Bake uncovered for 45–55 minutes until the center is set and the top is golden.
- Let the casserole rest for 10 minutes before serving.
Notes
Squeeze thawed hash browns to remove excess moisture to prevent a soggy center. Use room temperature ingredients for better mixing. Optionally, broil for extra crispiness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg