Cheesy Potato Casserole with Corn Flake Topping
This cheesy potato casserole, topped with crunchy cornflakes, is the perfect side dish for any potluck, holiday, or get-together! Sometimes referred to as funeral potatoes, this easy casserole requires only six ingredients and can be prepped in less than 15 minutes.
Years ago, my husband requested a cheesy potato casserole with corn flakes, something that he said he had eaten a long time ago, perhaps at an aunt’s house, but he couldn’t remember.
I wasn’t familiar with the recipe, but a quick search revealed an entire cheesy potato universe that I never knew existed! Boy did we fall in love with this and have enjoyed it ever since! I think everyone has at LEAST two servings every time I make it… it is absolutely, positively irresistible.
Why You’re Going to Love This
- Wonderful contrasting flavor and texture thanks to the creaminess, cheesiness, and crunchy topping.
- Only 6 ingredients!
- Can be prepared in less than 15 minutes.
- Pairs wonderfully with any meal.
- Can be prepared a day ahead of time and even frozen.
- Big crowd pleaser – adults and kids love it!
Ingredients Breakdown
You only need SIX ingredients to make this easy potato casserole dish. Here’s what we use and notes on possible substitutions:
- Condensed Cream of Chicken Soup – You can substitute cream of mushroom soup, cream of potato soup, cream of celery soup, or even condensed cheese soup, which creates more of a cheese sauce.
- Sharp Cheddar Cheese – Feel free to sub in mild cheddar, Monterey Jack, or Colby jack cheese.
- Sour Cream – I recommend using full-fat sour cream so that the casserole texture isn’t runny in any way. You could also substitute full fat plain Greek yogurt.
- Frozen Diced Hash Browns – Frozen hash browns typically come in diced or shredded varieties; for this casserole we are using the diced type. They are usually sold plain or also with pepper and onions; you can use whichever one you would like! You use these straight from frozen, you do not need to thaw them.
- Corn Flakes + Melted Butter – For the amazing topping!
How to Make Cheesy Potato Casserole
This could not be easier to make! Here’s how we do it:
Step 1 – Preheat the oven and spray a 9×13-inch pan with non-stick cooking spray.
Step 2 – In a large bowl, stir together the soup, shredded cheese, and sour cream. Stir in the frozen potatoes, breaking up any chunks.
Step 3 – Spread the mixture in an even layer in the pan and bake uncovered for 1 hour.
Step 4 – After 1 hour, stir the potato mixture, combine the crushed cornflakes and melted butter, then add it to the top of the casserole and bake for an additional 20 minutes. Serve and enjoy!
Topping Alternatives
While crushed cornflake cereal is the traditional topping, there are many others you could try, depending on your preferences. Here are a few ideas:
- Crushed Ritz crackers (about 40 crackers, crushed)
- Crushed potato chips (about 2 cups crushed)
- Panko breadcrumbs (2 cups combined with ½ cup butter, melted)
- Canned fried onions (the type you put on top of green bean casserole – use about 2 cups)
What to Serve With It
This is such a versatile potato side dish, and it goes really well with most anything, especially classic Thanksgiving, Christmas, and Easter main dishes like turkey, beef, lamb, and ham. Here are some great accompaniments:
- Classic Meatloaf
- Buttermilk Fried Chicken
- Pulled Pork
- BBQ Brisket
- Crock Pot BBQ Ribs
- Chicken Fried Steak
- Cumin and Fennel-Crusted Roast Lamb
Can You Make This Cheesy Potatoes Recipe Ahead of Time?
Yes! This is an easy dish to assemble ahead of time, and will make holiday mornings go a little more smoothly!
Simply mix together the soup, cheese, sour cream, and potatoes and spread it in the baking dish, then cover with plastic wrap and refrigerate for up to 1 day. Remove from the fridge about 30 minutes before you plan to bake and remove the plastic wrap.
How to Store and Reheat
Leftovers should be kept in an airtight container in the refrigerator for 3 to 4 days.
Reheat individual portions in the microwave, or if reheating the entire casserole, cover with foil and heat in a 350-degree oven for 20 to 30 minutes or until heated through.
Freezing Instructions
Prepare the casserole as outlined above in the make-ahead instructions (mix casserole ingredients and spread in your baking pan). Cover with plastic wrap, then cover with a layer of aluminum foil. Freeze for up to 3 months, then thaw in the refrigerator overnight before baking.
Watch the Recipe Video Below:
More Side Dish Casseroles
Always a crowd favorite and the first to go at any holiday or get-together!
- Easy Hashbrown Casserole
- Cheesy Creamed Corn Casserole
- Sweet Potato Gratin with Gruyere
- Pineapple-Bourbon Sweet Potato Casserole
If you make this cheesy potato casserole recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Cheesy Potato Casserole with Corn Flake Topping
Ingredients
- 21.5 ounces canned condensed, reduced-fat cream of chicken soup
- 12 ounces sharp cheddar cheese, shredded (about 3 cups)
- 1 cup (227 ml) sour cream
- 32 ounce bag frozen diced hash brown potatoes (about 7⅓ cups)
- 2½ cups (70 g) corn flakes cereal, crushed
- ½ cup (113 g) unsalted butter, melted
Instructions
- Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with non-stick cooking spray; set aside.
- 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.
- In a small bowl, combine the melted butter and crushed cornflakes.
- Stir the potato mixture and sprinkle with the corn flakes mixture. Bake, uncovered, for an additional 20 minutes. Any leftovers should be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- Condensed Cream of Chicken Soup – You can substitute any other condensed cream soup if you’d like (cream of mushroom soup, cream of potato soup, cream of celery soup, etc).
- Sharp Cheddar Cheese – Feel free to sub in mild cheddar, Monterey Jack, Colby jack cheese, or any other favorite.
- Sour Cream – I recommend using full-fat sour cream so that the casserole texture isn’t runny. You could also substitute full-fat plain Greek yogurt.
- Frozen Diced Hash Browns – Frozen hash browns typically come in diced or shredded varieties; for this casserole we use the diced type. They are usually sold plain or also with pepper and onions; you can use whichever one you would like! You use these straight from frozen, you do not need to thaw them.
- Topping Alternatives – Crushed Ritz crackers (about 40 crackers), crushed potato chips, canned fried onions, or panko breadcrumbs.
- Make-Ahead – Mix together the soup, cheese, sour cream, and potatoes and spread it in the baking dish, then cover with plastic wrap and refrigerate for up to 1 day. Remove from the fridge about 30 minutes before you plan to bake and remove the plastic wrap.
- Storage – Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Reheating Instructions – Reheat individual portions in the microwave, or if reheating the entire casserole, cover with foil and heat in a 350-degree oven for 20 to 30 minutes or until heated through.
- Freezing Instructions – Prepare the casserole as outlined above in the make-ahead instructions (mix casserole ingredients and spread in your baking pan). Cover with plastic wrap, then cover with a layer of aluminum foil. Freeze for up to 3 months, then thaw in the refrigerator overnight before baking.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published in March 2016.
Photography by Dee Frances.
Delicious! I used some pepper jack cheese, added some garlic, seasoned salt, and pepper, I also used French dried onions for the top.
I had been looking for the recipe. My daughter found it here. Thank you.
My family just loved it .
The only thing missing from this recipe is the butter. The butter is very important. You need about 1 to 1 1/2 sticks of butter divided. Also, instead of shredded cheese, the American cheese in the blue box, usually found with the boxes of Velveeta, makes it so much smoother and creamier.
We call them “Aunt Kathy’s potatoes” in our family. It isn’t a family gathering if she doesn’t make 2 pans.
This was served at 4th of July. It’s really, really, easy and extremely good.
I sauteed 2 diced boneless, skinless chicken breast and added that before baking along with cut up florets from one head of broccoli. It made a great single dish supper – served with a salad on the side. Family LOVED it!
My first time to make this… I used Panko crumbs and used spray better on the crumbs .. turned out great .
Do I have to use frozen? Can I use fresh potatoes out of my garden?
Yes, you could use fresh shredded!
Hello, I love finding, new & different recipes to try for my family and I, & my elderly clients I work for.
This particular/similar recipe has been in our family & made for over 25 years. 🤔 My sister in law’s and I just tweek it a little bit. It’s just a thought…
(Put aside about a 1/2 a c. of cheddar cheese.)
We microwave 2 sticks of your favorite butter or margarine until melted; (approximately 2 mins.)
Then in a separate bowl we pour in the same amt. or maybe a bit more of cereal per recipe, except we use the original ‘Special K’. Pour in the margarine/butter over the Special K cereal, mixing really well. Then follow your directions as to when to add the cereal. Make sure the a topping of cereal flakes mixture is thick. If not just add a bit more flakes and melted margarine/butter together and spread on top of original cereal, and then, lightly sprinkle some more cheddar cheese on top.
Continue with the final baking directions, making sure to keep uncovered, watching to not brown the cereal too dark.
Enjoy, and thank you for your wonderful recipes. I share them a lot.
Happy Thanksgiving 🦃
Hi Pam, Thanks for sharing your spin on it, sounds delicious!
This has been my families FAVORITE for years!!!! They actually fight over the last spoonful!
LOVE LOVE LOVE THEM!
I used Obrien potatoes, adds a little extra seasoning with the onions and pepper, I also used cream of potato condensed soup instead of chicken.
I’ve been making this for years. I add a 1/4 cup onion, use one can of cream of mushroom instead of 2 cr of chicken, use whatever cheese I have on hand (I don’t like sharp cheddar) and for the topping mix 1/3 cup melted butter with 2 cups corn flake crumbs to make a yummy, crunchy topping. To die for!!
You can also freeze by pressing the mixture (no topping) into a 9×13 pan or place in a freezer bag and seal. Put the corn flake/butter mix in a small freezer bag & ATTACH to the bigger bag (or you’ll LOSE one and never find them together when you need them…LOL) TO SBERVE: Thaw both bags. Follow directions for regular casserole. DELISH!!! I make several at a time and they’re good for a whole month or more!!!
I love this recipe. It is so easy. I’ve made it several times. Sometimes I sauté onions, bell peppers, and bacon and add it to the mix before baking. I usually leave the cornflakes off because I am lazy and don’t want to add them. :-)
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. :)
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.
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.
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!
CHEESY HASH BROWN POTATOES
• 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.
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. ;-)
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!
Like others have stated, I always mix some melted butter with my cornflakes before topping the casserole. Yummy!
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.
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
This looks awesome and so easy! Great little treat. I bet this would be nice as a breakfast side too with bacon eggs :)
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.
Oh my gosh, that sounds amazing!! I will definitely try that the next time I make this!
This recipe is a must at almost everyone of our family gatherings!!
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!
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.
I live in mid-west Ohio and this dish is at every family gathering, holiday, funeral luncheon, etc. It never gets old.