Description
A comforting casserole featuring melty pimento cheese and a golden, crunchy potato topping, perfect for brunch, potlucks, or family dinners.
Ingredients
Scale
- 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