Pimento Cheese Hash Brown Casserole (Print Version)
Hash browns, zesty pimento cheese, sour cream, and cheddar baked to golden, bubbling perfection.
# Ingredients:
→ Main Components
01 -
20 ounces frozen shredded hash brown potatoes
02 -
2 tablespoons unsalted butter, melted
03 -
1.5 to 2 cups jalapeño pimento cheese
04 -
8 ounces sour cream
05 -
0.5 cup chicken broth
06 -
3 to 4 green onions, chopped
07 -
0.5 teaspoon kosher salt
08 -
0.5 teaspoon coarse ground black pepper
→ Topping
09 -
0.5 cup grated sharp cheddar cheese (optional)
# Steps:
01 -
Preheat the oven to 350°F. Coat a 9×13-inch casserole dish with nonstick cooking spray.
02 -
In a large mixing bowl, toss the frozen shredded hash brown potatoes with melted butter until evenly coated.
03 -
Add jalapeño pimento cheese, sour cream, chicken broth, chopped green onions, salt, and black pepper to the potatoes. Mix thoroughly until well blended.
04 -
Transfer the mixture to the prepared casserole dish, spreading it evenly. Sprinkle grated sharp cheddar cheese over the top if desired.
05 -
Bake in the preheated oven for 35 minutes, or until the edges are bubbling and starting to brown.
06 -
Remove casserole from the oven and allow it to rest for 5 minutes before serving.
# Notes:
01 -
For extra spice, increase the amount of jalapeño pimento cheese or add chopped fresh jalapeños to the mixture.