Name: Crispy Hash Brown Casserole with Pimento Cheese Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1.5 lb shredded potatoes, thawed if frozen and well-drained; 2 large eggs, lightly beaten; 1/2 cup milk; 1/2 cup melted butter; 1 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 to 1.5 cups shredded sharp cheddar, divided; 8 oz cream cheese, softened; 1 cup shredded cheddar; 4 oz diced pimentos, drained; 1/4 cup mayo; 2–3 tbsp milk for drizzle; 1/2 tsp smoked paprika; Panko (optional)

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I love a casserole that gives you a crisp, golden top and a creamy, cheesy interior — this Crispy Hash Brown Casserole with Pimento Cheese Sauce does both. It’s a crowd-pleaser that came out of several weeknight tests in my kitchen until I got the textures right. If you enjoy rich bakes like baked brie with cranberry sauce, this dish hits a similar comfort-note but is more hands-on and savory.

Why Make This Recipe

Big flavor: tangy pimento cheese sauce layered into a crisp-topped hash brown bake gives contrast between creamy and crunchy.
Crowd-friendly: feeds about 8 and travels well to potlucks or family brunches.
Make-ahead convenience: you can assemble it the day before and bake when guests arrive. I especially love making the sauce in advance to save time.
Flexible nutrition: add extra vegetables or use lower-fat dairy to lighten it up without losing flavor.
Comfort food with options: pair it with salad or smoked meat for different meals—this casserole adapts, much like my go-to egg bakes such as baked cottage cheese egg casserole.

Recipe Overview

Prep time: 20 minutes (plus 15–30 minutes if using fresh potatoes)
Cook time: 40–45 minutes (plus 2–3 minutes under broiler for extra crisp)
Total time: about 1 hour 10 minutes (including resting)
Servings: 8 (about 1 cup each)
Difficulty: Easy
Method: Mix, assemble, bake in a 9×13-inch dish, finish under broiler for a crunchy top

My Experience Making This Recipe

I tested this casserole three times to balance moisture and crispiness. The main discovery: well-drained potatoes and a short broil make all the difference for a sturdy casserole that still tastes creamy. I also found that making the pimento cheese sauce ahead concentrates the flavors.

How to Make Crispy Hash Brown Casserole with Pimento Cheese Sauce

You’ll make a quick pimento cheese sauce, toss shredded potatoes with eggs and seasonings, assemble in a 9×13-inch pan, and bake until bubbly and golden. The pimento sauce (cream cheese, cheddar, diced pimentos, a splash of milk and mayo) folds into the potato base to add creaminess and tang. Expect about 40 minutes in a 375°F oven, then 1–3 minutes under the broiler to crisp the top. For more ideas on layered bakes and textures, I sometimes borrow ideas from pasta-vegetable combos like cheese tortellini with summer veggies when testing fillings and flavor balances.

Basic ingredient framework (tested proportions):

1.5 lb shredded potatoes (thawed if frozen), well-drained
2 large eggs, lightly beaten
1/2 cup milk
1/2 cup melted butter
1 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper
1 to 1 1/2 cups shredded sharp cheddar, divided
Pimento cheese sauce (makes about 1 1/2 cups):
8 oz cream cheese, softened; 1 cup shredded cheddar; 4 oz diced pimentos, drained; 1/4 cup mayo; 2–3 tbsp milk for drizzle; 1/2 tsp smoked paprika, salt to taste

Assembly and bake: preheat oven to 375°F. Toss potatoes with eggs, milk, butter and seasonings. Spread half the potato mix in the pan, dot with pimento cheese sauce, sprinkle 1/2 cup cheddar, then top with remaining potatoes. Finish with panko (optional) mixed with 1/2 cup cheddar and a drizzle of melted butter. Bake 40–45 minutes until edges bubble; broil 1–3 minutes to crisp.

Expert Tips for Success

Drain thoroughly: squeeze thawed frozen potatoes in a clean kitchen towel to remove excess water — wet potatoes lead to soggy casserole.
Use room-temperature cream cheese: it blends smoothly and prevents lumps in the pimento sauce.
Broil at the end: move the casserole to the top rack and broil 1–3 minutes while watching closely to develop a crunchy top.
Cast-iron or glass? A 9×13 glass baking dish heats evenly; a cast-iron skillet will give slightly crisper edges. For inspiration on crunchy toppers and casseroles, I often reference techniques used in other layered bakes like cheeseburger French fry casseroles.
Temperature check: an internal temp of about 160–165°F indicates set eggs and hot, safe fillings.

How to Serve Crispy Hash Brown Casserole with Pimento Cheese Sauce

Brunch baby: serve with poached or fried eggs and a simple arugula salad dressed with lemon.
BBQ side: pairs wonderfully with grilled chicken, pulled pork, or smoked brisket for contrast of textures.
Comfort dinner: top slices with chopped scallions and crispy bacon for a heartier plate.
Presentation tip: let the casserole rest 10 minutes before cutting so it holds its shape for neat squares.

Storage and Reheating Guide

Refrigerator: cool to room temperature and store airtight for 3–4 days in a covered dish or tightly wrapped pan.
Freezing: freeze portions up to 3 months; wrap tightly in foil and place in a freezer bag. Thaw overnight in the fridge before reheating.
Reheat in oven: for best texture, reheat covered at 325°F for 15–20 minutes, then uncover and broil 1–2 minutes to refresh the top.
Reheat in microwave: acceptable for single portions (1–2 minutes), but you’ll lose crispness; finish under broiler or in a toaster oven for 1–2 minutes. For tips on storing and reviving baked casseroles, I sometimes compare methods used with other make-ahead bakes like cheeseburger French fry casserole.

Recipe Variations

Gluten-free: omit panko or use certified gluten-free panko for the crunchy topping.
Lower-fat: swap full-fat cream cheese for Neufchâtel and use 2% cheddar; reduce butter to 1/4 cup and add a little chicken or vegetable stock for moisture.
Dairy-free: use dairy-free cream cheese, plant-based cheddar, and a neutral oil instead of butter; texture will be slightly different but still tasty.
Spicy-south twist: add chopped pickled jalapeños and smoked paprika, or fold in crumbled chorizo for heat and smokiness.

Nutritional Highlights

Protein-rich: cheese and eggs provide good protein per serving.
Calorie-dense: this is an indulgent side — expect moderate-to-high calories per cup due to cheese and butter.
Allergens: contains dairy and eggs; may contain gluten if using panko. Adjustments are listed above for allergies.
Portion guidance: plan 1 cup per person as a side; reduce portion for lighter meals.

Troubleshooting Common Issues

Soggy casserole: you likely had excess moisture in the potatoes. Squeeze thawed potatoes dry and reduce added milk by 1–2 tablespoons if needed.
Bland flavor: the pimento sauce should be well-seasoned — add 1 tsp Dijon mustard or 1/2 tsp cayenne and taste before assembling.
Burned top but undercooked middle: bake longer at 350–365°F covered with foil for most of the time, then remove foil for the last 10–12 minutes and broil briefly for color.

Frequently Asked Questions

Q1: Can I use fresh potatoes instead of frozen?
A1: Yes. Grate 2 large russets (about 1.5 lb), rinse under cold water, then squeeze very dry in a towel. Par-cooking raw grated potatoes in simmering salted water for 2 minutes, then shocking and drying reduces starch and helps even cooking.

Q2: How can I make the top extra-crispy without burning?
A2: Bake at 375°F until nearly done, then switch to broil on high for 1–3 minutes while watching closely. Alternatively, use a panko-and-parmesan mix and place the pan on the upper-middle rack for the last 8–10 minutes to brown gently.

Q3: Is this dish freezer-friendly before baking?
A3: Yes. Assemble the casserole in a foil pan, wrap tightly in two layers of foil, and freeze up to 3 months. Thaw overnight in the fridge and bake at 375°F for 45–55 minutes, covering with foil the first 30 minutes if necessary.

Q4: Can I reduce the sodium without losing flavor?
A4: Use low-sodium cheeses and salt sparingly in the base. Boost other flavors with smoked paprika, a squeeze of lemon juice in the pimento sauce, or fresh herbs like chives to compensate for less salt.

Conclusion

If you want a similar cheesy, baked side that riffs on pimento cheese, explore this take on layered potatoes: Pimento Cheese Scalloped Potatoes – Southern Bite.

Crispy Hash Brown Casserole with Pimento Cheese Sauce