Give the ultimate cheesy comfort food a southern makeover with this decadent and easy Pimento Cheese Hash Brown Casserole. Creamy, crispy, and soul satisfying, this is the potato dish that will be the star of any holiday table, backyard barbecue, or just Sunday brunch. This is so good we won’t even judge if you eat directly from the pan.
The caviar of the south brings pure savory flavor to the beloved hash brown casserole. While roasted red pepper pimento cheese is delicious on its own piled on top of buttery crackers, those same flavors and ingredients work beautifully with a hash brown casserole. Creamy, rich, and totally comforting, this is destined to be your new favorite side.
Why You’ll Love This Recipe
- Easy Process – There is nothing complicated about this ultra cheesy hash brown casserole. Everything simply gets mixed together and baked until golden, bubbly, and delicious.
- Make Ahead – These pimento cheese funeral potatoes can be assembled a day or two in advance and then baked off before you’re ready to serve. You can even freeze the assembled casserole if desired making it ideal for everything from busy holidays to even tailgating.
- Simple Ingredients – Nothing bad ever starts with a bag of frozen hashbrowns, including this cheesy hashbrown casserole recipe. And unlike many recipes out there, there is no cream of gloop soup involved.
- Texture – This gives you everything you crave, perfectly creamy and luscious but with those crave worthy crunchy bits.
Ingredient Notes for Pimento Cheese Hashbrown Casserole
- Creamy Base – Cream cheese, mayonnaise, and sour cream make up the creamy base that binds this pimento cheese potato casserole together. Use a high-quality mayonnaise such as Duke’s for the best flavor. This is the southern way!
- Cheese – Hand grated is the way; skip the bagged cheese. You can use any combination you like. For this recipe I did a combination of extra sharp cheddar cheese and mild cheddar for that balance of sharp and tangy and creamy and mild.
- Flavor Accents – Worcestershire sauce, Dijon mustard, and a splash of hot sauce amp of the flavors of the creamy base. Onion and garlic powder and paprika round out the flavors.
- Fresh Notes – Green onions add a mild onion flavor along with pop of freshness. A jalapeno gives a little back note of heat.
- Crunchy Topping – What’s southern pimento cheese without a buttery cracker? Crushed butter crackers combined with a little melted, unsalted butter ensure that you have a little crispiness in every bite.
How to Make Pimento Cheese Hash Brown Casserole
- Preheat your oven or smoker to 375 degrees. Lightly butter or spray a 9×13 baking dish, or large cast iron skillet.
- Make the creamy base. Add room temperature cream cheese, mayonnaise, sour cream, the drained pimentos, seasonings, Worcestershire sauce, Dijon, and hot sauce to a large bowl and mix to thoroughly combine and make smooth.
- Fold in the cheese, scallions, and jalapeno. Toss them into the creamy base and stir.
- Stir in the defrosted hash browns. Give everything a good mix, and taste to see if you want any more seasoning. Keep in mind as the cheese melts it will add additional saltiness.
- Make the cracker topping. Crush the butter crackers and add them to a small bowl along with the melted butter. Stir until they’re fully coated.
- Assemble the casserole. Spread the hash brown mixture into the prepared casserole dish. Sprinkle the crackers over the top.
- Bake until golden brown and slightly bubbly. Place the casserole dish into the oven and allow it to bake until the top is golden, and the edges are staring to brown, about 45 minutes. Let it rest for 10 minutes before serving, and garnish with additional green onions if desired.
Variations
- Replace the pimentos in this cheesy hash brown casserole with a roasted red bell pepper for a slightly smoky note.
- To add a little more heat add a pinch of cayenne pepper or even chipotle powder.
- Swap out the cheddar in this recipe with your favorite cheeses for pimento cheese. Pepper jack, sharp white cheddar, and gouda are all great options.
- Bacon makes everything better including this pimento cheese potato casserole. Go ahead and mix in chopped cooked bacon.
- Swap out the crushed crackers for crushed corn flakes, potato chips, or panko bread crumbs.
- Instead of green onions add half of a finely chopped sweet onion.
Storage
- Pimento cheese hashbrown casserole can be assembled a day or two in advance. Keep it tightly covered in the refrigerator and then bake it at 375 uncovered.
- The unbaked hash brown casserole can be frozen. Wrap it tightly in plastic wrap and then foil and it will last up to three months in the freezer. Allow it to defrost in the refrigerator overnight prior to baking. For the best texture don’t add the cracker topping prior to freezing.
- Once the casserole has been baked it will last for 4-5 days in the refrigerator. Let it cool before wrapping it up tightly. To reheat it place it in a 350-degree oven until warmed through, about 30 minutes.
Tips From the Beach
- Make sure that your cream cheese is fully at room temperature prior to mixing together the potato casserole. This will allow the creamy base to come together smoothly and free of lumps.
- You can defrost your hash browns by allowing them to sit out at room temperature for about an hour, or let them defrost gently in the refrigerator overnight.
- Hand grate your cheese. Not only will this give you the best flavor, but it will also give you the best texture.
Looking for more pimento cheese inspiration? Make sure to check out Pimento Cheese Chicken Meatballs.
PrintPimento Cheese Hashbrown Casserole
Give the ultimate cheesy comfort food a southern makeover with this decadent and easy Pimento Cheese Hash Brown Casserole.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 6-8 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 30 ounces frozen hashbrowns, defrosted
- 8 ounces cream cheese, room temperature
- 1 cup good quality mayonnaise, such as Duke’s
- 1 cup sour cream
- 7 ounces diced pimentos, drained
- 3 cups freshly shredded cheddar cheese, use your favorite combination (I used extra sharp and mild)
- 4 green onions, chopped, plus extra for topping
- 1 jalapeno, finely diced, remove seeds for less heat if desired
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- A couple of dashes of hot sauce
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 cup crushed butter crackers (about 1 sleeve)
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat your oven or smoker to 375 degrees. Lightly butter or spray a 9×13 casserole dish or large cast iron skillet.
- Add the cream cheese, mayo, sour cream, pimentos, Worcestershire sauce, Dijon, hot sauce, salt, onion and garlic powders, pepper, and paprika to a large bowl and stir until smooth and creamy.
- Stir in the cheeses, jalapeno, and green onions.
- Fold in the defrosted hash browns until fully coated and combined. Taste and adjust seasoning if needed.
- In a small bowl mix together the crushed crackers and the melted butter.
- Spread the hashbrown mixture into the prepared casserole dish. Top with the buttered cracker mixture.
- Place the casserole into the oven and allow it to bake for 45 minutes or until it’s golden and the edges are beginning to brown and become bubbly. Let cool for 10 minutes before serving.
- Garnish with additional green onions.
Notes
- Use your favorite combination of cheeses for pimento cheese. Any type of cheddar including sharp white cheddar will work along with pepper jack, gouda, or even smoked gouda.
- Feel free to add additional ingredients like cooked crumbled bacon, sausage, or ham.
- This can be assembled a day or two in advance.
- The unbaked casserole can be frozen. Wrap it tightly in plastic wrap followed by foil. It will last for up to three months. Remove it from the freezer the day prior to baking and allow it to defrost overnight in the refrigerator. Uncover and bake according to the directions.