I got this Corn Flake Topped Hash Brown Casserole recipe from a mentor mom at the MOPS program I attend at my church. She made it for a meeting and I thought it was amazing! I asked her for the recipe and made a few modifications since I like to put my own twist on things. This works great for breakfast, brunch or as a side dish at dinner. We had some friends over for Easter and I made it as a side dish for supper. Try this or any of our 10 Simple Casserole Recipes and tell me what you think.
Hash Brown Casserole
Ingredients
- 2 pounds of thawed hash brown potatoes
- 1 can of cream of chicken soup
- 8 oz of sour cream
- 2 cups of shredded cheddar or a cheddar/jack mix
- 1/2 cup of chopped onions
- 1 teaspoon of salt
- Pinch of pepper
For the topping:
- 1/4 cup melted butter
- 2 cups of crushed cornflakes
Preheat oven to 350 degrees. Combine all the ingredients except for the cornflakes and butter in a large bowl. Put the cornflakes and butter aside for the topping.
Spread Hash Brown Casserole mixture in a greased 13 x 9 casserole dish. I love this Anchor Hocking Bake and Take set. It makes it so easy to me to bring this casserole to a gathering. If you are making this the day before, you can cover it and put it in the refrigerator at this point, and add the cornflakes and butter in the morning.
If you are making this hash brown casserole to use right away, crush 2 cups of cornflakes and sprinkle them over the casserole. Melt 1/4 cup of butter in the microwave and evenly pour over corn flake mixture.
Cover with foil and bake in a 350 degree oven for 55 minutes. Serve immediately. If you have any leftovers (you probably won’t!) it will keep well in the refrigerator for a few days.
Corn Flake Topped Hash Brown Casserole - Food Fun Friday
Corn Flake Topped Hash Brown Casserole - This dish is perfect for breakfast, brunch or dinner. So cheesy and delicious!
Cook Time 55 minutes
Total Time 55 minutes
Servings 8
Calories 341 kcal
Ingredients
- Ingredients
- 2 pounds of thawed hash brown potatoes
- 1 can of cream of chicken soup
- 8 oz of sour cream
- 2 cups of shredded cheddar or a cheddar/jack mix
- 1/2 cup of chopped onions
- 1 teaspoon of salt
- Pinch of pepper
- For the topping:
- 1/4 cup melted butter
- 2 cups of crushed cornflakes
Instructions
- Preheat oven to 350 degrees. Combine all the ingredients except for the cornflakes and butter in a large bowl. Put the cornflakes and butter aside for the topping.
- Spread mixture in a greased 13 x 9 casserole dish.
- Crush 2 cups of cornflakes and sprinkle them over the casserole. Melt 1/4 cup of butter in the microwave and evenly pour over corn flake mixture.
- Cover with foil and bake in a 350 degree oven for 55 minutes. Serve immediately.
Nutrition Facts
Corn Flake Topped Hash Brown Casserole - Food Fun Friday
Amount Per Serving
Calories 341 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 59mg20%
Sodium 616mg27%
Potassium 417mg12%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 2g2%
Protein 10g20%
Vitamin A 760IU15%
Vitamin C 11.8mg14%
Calcium 250mg25%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
I make a ton of casseroles and I wanted to share some of my must have items with you. This 2 in 1 casserole dish can be used with disposable trays which make clean up a breeze. You can also stack them when you are transporting multiple dishes.
When appearance matters, these stoneware baker casserole dishes in a variety of colors bring a pop to any table. Add a splash of color and go from oven to table.
For more casserole recipes check out:
Halle says
Can I separate into two dishes and freeze one dish (prior to baking) for future use?
Vicky says
I have never tried that. If you do, please report back and let us know how it worked.
Marie says
I wanted to try this and pushed print, it did not condense and came out in 10 or more pages. Cannot you fix that so we are not printing all the advertising on your site. I will not print a separate page for each advertiser so am not interested in your site.
Vicky says
Hi Marie, if you scroll past the last photo there is a print button which will just print the recipe and not everything else. It should come out to just one page. Hope this helps. Have a wonderful new year.
P. Casey says
Oven failure. Company coming. I have casserole ready to go. It needs to have cornflake topping added. then baked. Can it be salvaged by doing in microwave?
Vicky says
Oh my gosh, what a nightmare. So sorry to hear the oven gave out. Never tried it in the microwave. If you did, please let me know how it turned out.
Sumer says
I’m absolutely doing this for dinner tonight! Going to throw in some breakfast sausage so the meat eaters won’t complain but this looks delicious!!!!
Ashley says
How did adding meat to it work out? Has anyone tried adding eggs as well?
Sumer says
Yum! So good and so simple to make. So glad I found this website! Can’t wait to try the biscuit egg and sausage casserole!
Vicky says
Thanks for the kind words!
Sarah says
I made a very similar recipe to this today, but had a problem with the corn flake crust, so I looked online and found your recipe, and I thought maybe you could help me. The casserole was great, but the cornflake topping was not crunchy/crispy…instead it was kind of tough and chewy. I used 1 1/2 cups of crushed cornflakes and 3 TBS of melted butter, except I meted the butter stove-top, then mixed in the cornflakes. Do you think that might be the problem? Because you say to put the dry cornflakes on the casserole first, then pour the butter over top. Doing it this way would seem to not get all the cornflakes fully wet and immersed into the butter…so is that the key? I cooked on 350 for 50 minutes. Thanks for any advice you can give!
Slee says
This casserole is a favorite for our church dinners. We make 2 large pans and NEVER have any left over. I guess we should start making 3 large pans! Thank you for sharing.