Name: Cheesy Potatoes with Corn Flakes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 32 ounce frozen shredded hash browns (thawed); 16 ounces sour cream; 2 cups shredded cheddar cheese; 10.5 ounce cream of chicken soup; ¾ cup melted butter (divided); ½ cup diced yellow onion; ½ teaspoon salt (or to taste); ½ teaspoon black pepper; 2 cups cornflakes (lightly crushed)

Cheesy potatoes with corn flakes are a comforting side dish that’ll have everyone running to the table. Made with just 10 minutes of prep time, frozen shredded hashbrowns in a sharp cheddar-y cream sauce are baked with a crispy cornflake topping. Perfect for holidays, potlucks, or as an easy side alongside dinner, this dish is always a crowd-pleaser!

A spoonful of cheesy potatoes with corn flakes being lifted from a casserole dish, revealing the creamy interior beneath the crunchy cornflake topping.

There’s just something so comforting about a cheesy casserole. Whether it’s this hashbrown casserole or my Scalloped Ham and Potatoes in the Crock Pot, these dishes are always a hit with the family.

This recipe pairs well with everything from pecan glazed ham to oven baked pork chops and crockpot steak bites. Whether for a special occasion or a cozy dinner at home, this cheesy hash brown recipe never disappoints.

They’re also known as “funeral potatoes” because they’re the perfect comfort food side dish when hosting a crowd or to bring to any potluck. They’re easy, economical, and hearty enough to steal the spotlight at any gathering.

A full casserole dish of funeral potatoes with a golden cornflake crust. A portion has been scooped out, showing the cheesy, creamy hashbrown filling underneath.

Make-ahead friendly, this casserole saves time on busy days. Just assemble in advance and add the topping before baking. Serve it with favorites like corn casserole with Jiffy mix and a green bean casserole for a fantastic feast!

Why you’ll love this recipe

Just 10 minutes of prep, the oven does the rest.
Makes enough to serve 12 people!
Uses simple, budget-friendly ingredients.
Made with frozen hashbrowns—no peeling or shredding required.
A crispy, buttery cornflake topping that adds the perfect crunch.

Ingredients for Cheesy Potato Casserole

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Labeled ingredients for hashbrown casserole including a bag of shredded hash browns, a bowl of cornflakes, shredded cheddar cheese, sour cream, two sticks of butter, a can of cream of chicken soup, an onion, salt, and pepper. "Hashbrown Casserole" is written at the top.

Frozen shredded hash browns – You’ll find a package of frozen shredded potatoes in the freezer section of any grocery store. Thaw them first and pat them dry as best as you can.
Sour cream – These add a bit of tanginess to the flavor, and add to the rich consistency of the sauce.
Shredded cheddar cheese – Freshly shredded is best, but pre-shredded works too.
Cream of chicken soup – Thickens the sauce and adds savory flavor.
Butter – For both the creamy filling and crispy topping. Melt your button on the stovetop or in the microwave before beginning.
Diced onion – Needed for extra flavor. Onion is always good with potatoes.
Salt and black pepper – Seasoning to taste.
Cornflakes – Lightly crush the cereal in a Ziploc bag using your hands or a rolling pin.

Jaclyn’s Kitchen Faves

I use this veggie chopper almost every day! It saves me so much time with chopping, and I love that it’s dishwasher safe for hassle-free cleaning.

How to Make Cheesy Hashbrown Potatoes

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: In a large bowl, combine all the sour cream, cheese, condensed soup, half cup butter, onion, salt, and pepper.

A 2 photo collage of mixing ingredients for hashbrown casserole. The left image shows a glass bowl with sour cream, shredded cheddar, cream of chicken soup, butter, onion, salt, and pepper before mixing, while the right image shows the blended mixture with visible shreds of cheese.

Step 2: Fold in the hash brown potatoes, then transfer it to a prepared 9×13 baking dish.

A two-step process of preparing hashbrown casserole. The left image shows a mixing bowl filled with a creamy hashbrown and cheese mixture, while the right image shows the mixture spread evenly in a casserole dish.

Step 3: Sprinkle crushed cornflakes and pour melted butter over the top. Bake uncovered in a preheated 350°F oven for 60-70 minutes or until bubbly and golden.

Side-by-side images of a hashbrown casserole before and after baking. The left image shows the unbaked casserole with a cornflake topping drizzled with butter, while the right image shows the fully baked version with a golden-brown crust.

Step 4: Let rest for 5 minutes before serving.

Storage and Reheating

Refrigerator: Keep leftovers stored in an airtight container in the fridge for up to 4 days.

Freezer: You can also freeze leftovers, but the topping will no longer be crispy once thawed. If you know you’re going to freeze it, I recommend preparing it without the cornflake topping. Freeze it for up to 3 months, then thaw in fridge overnight. Just before baking add the cornflake and butter topping. bake.

How to Reheat: Tent with aluminum foil and pop it in the oven on medium low until heated through.

A partially scooped cheesy potato casserole with hash browns, exposing the creamy, cheesy potato filling and crispy cornflake topping.

Make Ahead

If you are prepping this the day before, do not add the cornflake topping. Assemble the creamy potatoes, cover the dish with plastic wrap and refrigerate it overnight. The following day, add crushed cornflakes and butter then bake, adding 5-10 mins to bake time.

Recipe Tips

Use full-fat or light sour cream based on preference.
Double the recipe to serve a crowd— or bake one and freeze the other for later.
Keep cornflakes whole for a chunkier topping or crush them for finer texture.
Freshly shredded cheese melts best (and takes seconds thanks to this cheese grater)

Serving Suggestions

This funeral potatoes recipe fits right into any Easter, Thanksgiving, or Christmas dinner menu. Pair it with air fryer spiral ham or slow cooker boneless turkey breast with extra sides like creamed spinach and creamed corn and dinner is served.

A close-up of a forkful of cheesy potatoes with a crispy cornflake topping, lifted from a plate with ham, cranberry sauce, and green beans.

Additions and variations

Swap the hashbrowns. You can use diced hash browns instead of shredded if you prefer.
Add protein. Toss in cooked ground beef or shredded chicken to make it a meal.
Season it up. Add a bit of garlic powder and/or onion powder to add flavor.
Use a different soup. Cream of cheddar soup is great for an extra cheesy sauce. Cream of mushroom soup can be used too!
Don’t care for onions? Leave them out.
Cereal substitutions. Crushed potato chips or ritz crackers can be used instead of cornflakes to top the casserole.
Try a cheese blend. Colby or Monterey Jack add great flavor. I often use a combo of sharp cheddar cheese and colby jack.

A black spoon lifting a serving of funeral potatoes from the casserole, showing the cheesy hash browns and crispy cornflake topping.

More Side Dish Recipes

Recipe

A wooden spoon scooping a portion of cheesy potatoes with hasbrowns with a golden cornflake crust from a casserole dish. The creamy, cheesy texture of the hash brown potatoes contrasts with the crispy topping.

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