Pimento Cheese Casserole
A creamy, cheesy casserole with tender potatoes, sharp Cheddar, and pimentos, perfect for comfort food lovers and suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Peel and slice the potatoes.
- Layer the sliced potatoes in a greased casserole dish.
- Mix the milk and flour together.
- Melt the butter in a saucepan and add the milk and flour mixture.
- Heat until the mixture thickens.
- Add 2 cups of grated Cheddar cheese and stir well.
- Pour the cheese sauce over the potatoes.
- Sprinkle the pimento evenly over the potato mixture.
- Top with 1 cup of grated Cheddar cheese.
- Bake at 350°F (175°C) for 30 to 40 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can also substitute the sharp Cheddar with a mix of cheeses, such as Monterey Jack or Pepper Jack, for added flavor. If you prefer a bit of heat, add diced jalapeños to the cheese sauce. Make sure to slice the potatoes evenly for consistent cooking.
Serving Suggestions
This Pimento Cheese Casserole pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. You can also serve it alongside grilled meats or as a hearty side dish at potlucks and gatherings. Consider offering crusty bread to soak up the delicious cheese sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for convenience, but the oven method will keep the texture best.
Nutrition & Diet Analysis (per serving)
Each serving of Pimento Cheese Casserole contains roughly 430 calories, with 12g protein, 24g carbohydrates, and 31g fat. It is an excellent source of calcium (25% of the Daily Value) and protein (24% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1456mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the night before and refrigerate it until you're ready to bake. Just be sure to cover it tightly to prevent drying out. Add a few extra minutes to the baking time if it's coming straight from the fridge.
Can I freeze the leftovers?
Yes, this casserole can be frozen for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container. To reheat, let it thaw in the refrigerator overnight, then bake as directed until heated through.
What can I use instead of pimento?
If you don't have pimento, roasted red peppers or diced green bell peppers can be used as a substitute. These alternatives will still provide a nice color and flavor to the casserole, while keeping it aligned with American recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).