In case you love pimento cheese and an ideal hash brown casserole.. You’re in for an actual deal with!
❤️WHY WE LOVE THIS RECIPE
We’re huge followers of pimento cheese and have a couple of variations on our web site and we additionally love an ideal hash brown casserole. So this recipe was an instantaneous winner! It’s the right addition to any breakfast or brunch and the flavour is ideal. It’s a good way to alter up the common recipe!
SWAPS
We made our home made pimento cheese, however if you wish to save time, purchase some on the retailer! In case you do use store-bought, we love the Palmetto model at Walmart. They even have the jalapeno model if you want so as to add a little bit kick! Not a fan of onions, you’ll be able to simply go away them out. We adore it with cheddar cheese on high, however you should use whichever you want.
⭐TIPS
You possibly can put together this dish upfront after which bake it on the day you need to take pleasure in it. Simply combine all of the elements, pour into your 9X13, cowl tightly, and refrigerate for as much as 2 days. You additionally don’t must thaw the potatoes when getting ready/making this dish.
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Pimento Cheese Hash Brown Casserole
In case you love pimento cheese that is the recipe for you! Nice for any breakfast or brunch and ideal for the vacation season.
- 1 26 ounce bag frozen shredded hash brown potatoes
- 3 tablespoons butter melted
- 1 1/2 cups pimento cheese. I used our recipe for Southern pimento cheese unfold however can use purchased
- 8 ounces bitter cream
- 3/4 cup hen broth
- 1/3 cup chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cheddar cheese to sprinkle on high
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Spray 9 x 13 casserole dish. Toss frozen hash browns in melted butter in a big mixing bowl..
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Add pimento cheese, bitter cream, hen broth, onion, salt and pepper. Combine with spoon. Unfold in baking dish.
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Prime with shredded cheddar cheese. Bake in preheated 350 diploma oven, uncovered, for 45 to 55 minutes till potatoes are cooked and brown on high.
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Makes about 8 servings.
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