This Hash Brown Casserole with Corn Flakes is a cheesy, creamy comfort food classic - and it's perfect for holidays, potlucks. .The buttery cornflake topping is what makes it extra special (and the reason people always ask for the recipe).
I've been making this corn flake topped hash brown casserole for years, and it's consistently one of our most popular casserole recipes. Shredded hash browns, cream of chicken soup, sour cream, and plenty of cheese bake into a rich, cozy casserole with a crispy topping that everyone loves.
This is the kind of casserole that works just as well for a holiday dinner as it does for a weekend brunch. It's simple, reliable, and made with ingredients most of us already have on hand. Once you try it, it tends to become one of those recipes you keep coming back to.
You may have also heard this dish called funeral potatoes, since it's a comforting hash brown casserole often served at potlucks and family gatherings.
Jump to:
Why You'll Love Hash Brown Casserole With Cornflakes
- It's made for feeding a crowd: This is the kind of casserole that shows up at holidays, potlucks, and family gatherings - and comes home with an empty dish.
- The cornflake topping makes it special: That buttery, crunchy layer sets it apart from other hash brown casseroles.
- It can be prepped ahead: Assemble it the night before and bake it in the morning, which makes it perfect for busy days.
- Comfort food at its best: The cheesy, creamy filling with that crispy cornflake topping brings all the comfort.
Ingredients For Potato Casserole With Corn Flakes
- Hash brown potatoes - Shredded hash browns work best. Be sure to thaw them first so the casserole doesn't turn watery.
- Cream of chicken soup - Helps bind the casserole and creates a creamy base.
- Sour cream - Adds richness and a slight tang to balance the cheese.
- Cheddar cheese - Sharp cheddar adds the most flavor, but a cheddar jack blend works too. Pre-shredded is fine, or grate your own if you prefer.
- Onion - Finely chopped. A white or yellow onion both work well.
- Butter - Tossed with the cornflakes so the topping bakes up golden and crisp.
- Corn flakes - Crushed for a crunchy topping with just a hint of sweetness.
How This Hash Brown Casserole Comes Together
This casserole starts with thawed shredded hash browns mixed with a creamy base of soup, sour cream, cheese, and onion. Make sure the hash browns are fully thawed before mixing - excess moisture can make the casserole watery.
Once everything is combined, the mixture should be thick and evenly coated, not soupy. If it looks overly wet, the hash browns likely need to drain a bit longer. Spread the mixture evenly into a greased baking dish, pressing it down lightly so it bakes evenly.
At this point, you can cover and refrigerate it overnight if you're making it ahead. Just wait to add the cornflake topping until right before baking so it stays crisp.
For the topping, toss crushed cornflakes with melted butter and sprinkle them evenly over the casserole. As it bakes, the edges will begin to bubble and the top will turn golden brown. If the cornflakes start browning too quickly, loosely tent the dish with foil for the last 10-15 minutes. You're looking for a hot, creamy center and a crisp, buttery topping.
Tips for the Best Hash Brown Casserole
- Make sure the hash browns are fully thawed and any excess moisture is drained before mixing. This helps prevent a watery casserole.
- If you're making this ahead, wait to add the cornflake topping until just before baking so it stays crisp.
- Crush the cornflakes gently - you want some texture, not fine crumbs.
- For extra flavor, stir in a handful of shredded sharp cheddar on top before adding the cornflakes.
- If serving for brunch, this pairs especially well with eggs and fresh fruit to balance the richness.
FAQs
You can store this in the casserole dish in an airtight container in the fridge. It will last for up to 5 days. You can reheat leftover casserole in the microwave and pop it in the toaster oven to broil for a few minutes so the cornflakes can get crispy.
To freeze the casserole, let it cool completely, then wrap individual portions or the whole dish tightly in foil or an airtight container.
It can be frozen for up to 2 months. When you're ready to enjoy it again, just thaw in the fridge overnight and reheat in the oven at 350°F until warmed through.
Yes! You can mix up all the ingredients and place them in the casserole pan covered until the next morning. Add the cornflakes and butter in the morning. Then just bake according to instructions. I often do this on Christmas Eve when I am making them for the next day.
Yes, you can use fresh potatoes instead of hashbrowns. If you're using fresh potatoes, just be sure to peel and shred them first. You'll also want to remove as much moisture as possible - either by squeezing the shredded potatoes in a clean kitchen towel or using a salad spinner. Too much liquid can make the casserole soggy, so drying them out is key to getting that perfect texture.
What To Serve With Cheesy Hash Brown Casserole?
- Whole Cajun Roast Chicken is a flavorful chicken that everyone loves. It is just as good as anything you'd buy in a store.
- Buttermilk Fried Chicken Sandwich - It is so easy and can be customized in any way you want!
- Whole Cajun Roast Chicken - A simple roasted chicken makes this casserole feel like a complete Sunday dinner.
📖 Recipe
Hash Brown Casserole with Corn Flakes
Equipment
Video
Ingredients
For casserole
- 2 pounds shredded hash brown potatoes thawed
- 1 cream of chicken soup 10.75 oz
- 8 oz sour cream
- 2 cups shredded cheddar or cheddar jack mix
- ½ cup onions chopped
- 1 teaspoon salt
- Pinch pepper
For the topping
- ¼ cup butter melted
- 2 cups cornflakes crushed
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine thawed hash browns, cream of chicken soup, sour cream, shredded cheese, onion, salt, and pepper.
- Spread mixture in a greased 9 x 13 casserole dish.
- Crush 2 cups of cornflakes and sprinkle them over the casserole. Melt ¼ cup of butter in the microwave and evenly pour over corn flake mixture.
- Cover loosely with foil and bake for 45-55 minutes, or until hot and bubbly around the edges.
- Remove foil during the last 10-15 minutes if you'd like the topping extra crisp. Let rest for 5 minutes before serving.
Notes
- Make sure the hash browns are fully thawed and drained before mixing to prevent excess moisture.
- For variation, stir in cooked bacon, diced ham, or chopped bell peppers.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave and broil briefly to crisp the topping.
Nutrition
This recipe was inspired by my Cheesy HashBrown Casserole which is great to try if you want another variation on this dish. Cracker Barrel does an amazing hash brown casserole that also inspired me.
Tracy says
This is so delicious!! My family absolutely loved it. So so good. Thank you!
Emily says
I love hash browns & I love casseroles so this recipe is a winner in my book! I love that it stays good for days, hello leftovers!
Kushigalu says
One of my favourite casserole recipe. I will be making this for dinner soon.
veenaazmanov says
Hash Brown is one of my family favorite dish any day. But have never tried it with this amazing and unique topping of Corn flakes.
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.
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!
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!
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?
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.
Cody says
I wouldn't think so, but who am I? I'm no cook. The cornflakes would be gross and chewy, I'm pretty sure. They need real heat. Sorry for reviving a zombie thread.
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.