Pimento Cheese Hash Brown Casserole
A comforting and satisfying casserole that combines creamy pimento cheese with crispy hash browns, perfect for breakfast, brunch, or as a side dish.
Ingredients
Casserole Base
- 26 ounces 1 bag frozen hash browns Thawed before use
- 1 cup pimento cheese Store-bought or homemade
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 4 large eggs
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil For greasing the baking dish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with olive oil.
- In a large mixing bowl, combine the frozen hash browns, pimento cheese, shredded cheddar, and sour cream.
- In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well mixed.
- Pour the egg mixture over the hash brown mixture, stirring until everything is evenly coated.
- Transfer the entire mixture to the prepared baking dish, spreading it out evenly.
Baking
- Bake for 45 to 55 minutes, until the center is set and the top is golden brown.
- Let it cool for a few minutes before serving.
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Notes
Enhance the dish with toppings like chopped green onions or parsley. Pairs well with a side salad or fresh fruit.