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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.
Recipe

Cheesy Potatoes with Corn Flakes

Servings: 12
Author: Jaclyn
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
A creamy, cheesy hashbrown casserole topped with crispy cornflakes—this easy side dish is perfect for holidays, potlucks, and family dinners. Just 10 minutes of prep, and the oven does the rest!

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

Instructions

  • Preheat the oven to 350°F. Lightly coat a 9 x 13 inch baking dish with non stick spray and set aside.
  • In a large mixing bowl, stir to combine the sour cream, cheddar cheese, condensed soup, ½ cup melted butter, onion, salt, and pepper.
    16 ounces sour cream, 2 cups shredded cheddar cheese, 10.5 ounce cream of chicken soup, ¾ cup melted butter, ½ cup diced yellow onion, ½ teaspoon salt, ½ teaspoon black pepper
  • Stir in potatoes.
    32 ounce frozen shredded hash browns
  • Transfer potato mixture to the prepared baking dish.
  • Sprinkle cornflakes over the top and drizzle with remaining ¼ cup melted butter.
    2 cups cornflakes, ¾ cup melted butter
  • Bake uncovered for 60 to 70 minutes, or until bubbly and the topping is golden brown.
  • Allow to rest for 5 minutes before serving.

Notes

  • Alternate Toppings: Crushed potato chips or ritz crackers can be used instead of cornflakes to top the casserole.
  • Cheese Variations: Colby cheese is also a great option for this casserole. Sometimes I use half cheddar and half cobly.
  • Make it a Meal: Add browned ground beef or shredded chicken.
  • Storage: Keep in an airtight container in the fridge for up to 4 days.
  • Make Ahead: Prep without the topping and refrigerate up to 1 day before baking. Add crushed cornflakes and butter then bake, adding 5-10 mins to bake time. 
  • To Freeze: Prep and freeze without the cornflake topping for up to 3 months. Thaw in fridge overnight, add cornflake and butter topping, then bake.

Nutrition

Calories: 357kcal | Carbohydrates: 22g | Protein: 8g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 548mg | Potassium: 311mg | Fiber: 1g | Sugar: 2g | Vitamin A: 908IU | Vitamin C: 8mg | Calcium: 188mg | Iron: 2mg
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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