Description
Indulge in the ultimate comfort food with this creamy, cheesy, and crispy Pimento Cheese Hash Brown Casserole. This grandma-approved recipe is perfect for breakfast, brunch, or a cozy dinner.
Ingredients
– 2 pounds frozen shredded hash browns, thawed
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 (4-ounce) jar diced pimientos, drained
– 1 cup sour cream
– 2 eggs, beaten
– 1/2 cup milk
– 1/4 cup unsalted butter, melted
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
2. In a large bowl, combine the thawed hash browns, cheddar cheese, Monterey Jack cheese, and diced pimientos.
3. In a separate bowl, whisk together the sour cream, eggs, milk, melted butter, salt, and black pepper.
4. Pour the sour cream mixture over the hash brown mixture and stir until well combined.
5. Spread the mixture evenly into the prepared baking dish.
6. Bake for 45-55 minutes, or until the top is golden brown and the center is set.
7. Let the casserole cool for 5-10 minutes before serving.
Notes
For a crunchier topping, you can sprinkle additional shredded cheese or crushed crackers over the top before baking. This casserole can also be made ahead and refrigerated for up to 3 days before baking.
- Prep Time: 15
- Cook Time: 50
- Category: Vegetarian & Vegan Mains
- Method: Baking
- Cuisine: American