Cheesy Potato Casserole with Corn Flake Topping

This easy potato casserole is creamy, cheesy and topped with crunchy Corn Flakes.

This easy potato casserole is creamy, cheesy and topped with crunchy Corn Flakes.

I mentioned that my husband and I did the Whole30 back in January, and my husband is continuing to follow the program, allowing himself a cheat day on Sundays. Since it’s the one day he doesn’t restrict his eating, I ask him if there’s anything in particular he’d like for Sunday dinner and if there is, then I build the menu around that. This past week, he said he’d love a cheesy potato casserole with corn flakes, that he had eaten one a long time ago, maybe at an aunt’s house. I wasn’t familiar with the recipe, but a quick Google search landed me on a cheesy potato casserole with a corn flake topping that he said sounded like it was the one. Done and done!

This easy potato casserole is creamy, cheesy and topped with crunchy Corn Flakes.

Can I tell you how amazing this smelled while it was in the oven?? Like, I seriously wanted to crawl into the oven and devour it.

This casserole bakes up creamy, super cheesy and crunchy on top thanks to the corn flakes. I think everyone had at LEAST two servings at dinner on Sunday… it is absolutely, positively irresistible.

This easy potato casserole is creamy, cheesy and topped with crunchy Corn Flakes.

This is simple enough to make for any weeknight dinner, but it would also be perfect for a holiday side dish; since it’s coming up quickly this year, I’m thinking specifically of Easter.

Creamy, cheesy potato casseroles always go perfectly with ham!

This easy potato casserole is creamy, cheesy and topped with crunchy Corn Flakes.

Four years ago: Capirotada (Mexican Bread Pudding)
Five years ago: Fig, Date & Almond Granola Bars

Cheesy Potato Casserole with Corn Flake Topping

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 35 minutes

This easy potato casserole is creamy, cheesy and topped with crunchy Corn Flakes.


2 (10.75-ounce) cans condensed, reduced-fat cream of chicken soup
12 ounces sharp cheddar cheese, shredded (about 3 cups)
1 cup (227 grams) sour cream
1 (32-ounce) bag frozen diced hash brown potatoes (about 7⅓ cups)
2½ cups corn flakes cereal

Equipment Used:


1. Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with non-stick cooking spray; set aside.

2. In a large bowl combine the soup, shredded cheese and sour cream. Stir in the potatoes, breaking up any frozen chunks. Spread in an even layer in the prepared baking dish. Bake, uncovered, for 1 hour.

3. Stir the potato mixture and sprinkle with the corn flakes cereal. Bake, uncovered, for an additional 20 minutes. Any leftovers should be stored in an airtight container in the refrigerator for up to 4 days.

Note: If you don't have access to, or do not want to use, store-bought condensed soup, Ali from Gimme Some Oven has a recipe for homemade condensed cream of chicken soup you could use.

(Recipe from Kellogg's)


16 Responses to “Cheesy Potato Casserole with Corn Flake Topping”

  1. Amber on March 1, 2016 at 5:17 am

    I live in mid-west Ohio and this dish is at every family gathering, holiday, funeral luncheon, etc. It never gets old.


  2. Vivian | stayaliveandcooking on March 1, 2016 at 5:21 am

    I’ve never cooked with cornflakes before but this looks so tasty you made me want to try it! I have great respect for your husband – I could never give up eating anything I wanted for a diet like that.


  3. Linda on March 1, 2016 at 7:06 am

    Oh my gosh, am so surprised you hadn’t heard of this before now! Our family & nearly every other family we know has been making this for every holiday or special occasion for the past 15-20 years now! Must be a regional thing, as just like Amber above, I am from Ohio. My recipe calls for the corn flakes to be crushed into crumbs though, which I do prefer. My niece started using Frosted Flakes last year, which I don’t care for, too sweet. Glad you enjoyed it!! Have a happy Easter!


  4. Jodi P on March 1, 2016 at 7:15 am

    This recipe is a must at almost everyone of our family gatherings!!


  5. Sylvia on March 1, 2016 at 7:23 am

    With the hash brown recipe I have (that is ancient) … You put 2 generous cups of cornflakes in a baggie and crush slightly … Add melted butter ((I use about a 1/4 cup, but it’s up to you), mix well and pour over the top of the casserole. It adds a crispy, buttery topping that is ‘almost’ the best part of the dish. It’s the perfect side dish.


    • Michelle on March 1st, 2016 at 8:13 am

      Oh my gosh, that sounds amazing!! I will definitely try that the next time I make this!


  6. Dawn at Girl Heart Food on March 1, 2016 at 8:12 am

    This looks awesome and so easy! Great little treat. I bet this would be nice as a breakfast side too with bacon eggs 🙂


  7. Denise on March 1, 2016 at 9:15 am

    I am from Michigan and Cheesey Potato Casserole is always a must at most of our big family dinners too! My recipe is just a little different, instead of corn flakes you sprinkle 1/2 cup of parmesan cheese on top before putting in the oven. Then about 10 minutes before the casserole is finished, I sprinkle the top with Durkee fried onions and return it to the oven to finish. Adds a nice crunch and good flavor


  8. Cheryl H on March 1, 2016 at 9:23 am

    We’ve also been making this for years. But I add 1/2 cup chopped onion, use only 1 can of soup and pour 1 stick melted butter over the crushed cornflakes. This is a must for Christmas brunch and ham dinners.


  9. Dana G on March 1, 2016 at 9:29 am

    Like others have stated, I always mix some melted butter with my cornflakes before topping the casserole. Yummy!


  10. Peggy S. on March 1, 2016 at 10:48 am

    I absolutely agree with other commenters to crush the corn flakes and mix with butter before topping the casserole. Makes all the difference! This hash brown casserole has been around for decades. It’s so, SO GOOD!


  11. Shallyse on March 1, 2016 at 11:44 am

    I grew up eating this on holidays (especially Easter) and most Sunday dinners. It’s called “Funeral Potatoes” in Utah (and yes, it’s served at many funeral luncheons alongside ham). I’m trying to eat Primal right now (Whole 30 was a little too much for me), and I miss potatoes almost as much as bread!

    Once I reach my goal weight I think Sundays will be a cheat day for me, as well. 😉


  12. Amy C. from NC on March 1, 2016 at 4:15 pm

    Love your blog! Your little boy is precious!
    If your husband LOVES cheese, like mine does, try substituting cheddar cheese soup for the chicken soup. It’s delicious! A favorite for tailgating!
    • 1 two-pound package shredded hash browns (at least partially thawed)
    • 10 oz grated sharp cheddar cheese
    • 1/4 cup finely diced onion
    • 1 pint sour cream
    • 1 can cheddar cheese soup
    • 1 tsp salt
    • 1 1/2 tsp pepper
    • 2 cups cornflakes, crushed
    • 1 stick butter, melted
    o Preheat oven to 350.
    o Grease 9×13 Pyrex dish
    o Combine hash browns, onion, sour cream, cheese, soup, salt and pepper.
    o Spread mixture in dish
    o Top with crushed cornflakes and drizzle with butter.
    Bake for 40-45 minutes or until golden crisp and bubbly.


  13. Kathy on March 1, 2016 at 6:41 pm

    We’ve been making this for years too. But I add a chopped onion and use onion chip dip in place of the sour cream. For us, we have to add 1 hot pepper. Fresh in summer or a dried one in the winter. Also crush the flakes and a little garlic butter on top.


  14. Jennifer on March 2, 2016 at 8:36 pm

    Love this!
    I use the shredded hash browns and crushed corn flakes mixe with butter. So yummy! The shredded potatoes seems to make this dish creamier than the diced cubes.


  15. Annie on August 21, 2016 at 8:44 pm

    I have been making this dish for years, and I enjoyed your version of it! 🙂
    I’m from Pittsburgh as well, and I have always known it as Pittsburgh Potatoes. 🙂


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