Cheesy Potato Casserole with Corn Flake Topping
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!
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 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!
Watch the Recipe Video Below:
Four years ago: Capirotada (Mexican Bread Pudding)
Five years ago: Fig, Date & Almond Granola Bars
Cheesy Potato Casserole with Corn Flake Topping
Ingredients
- 21.5 ounces (609.52 ml) canned condensed, reduced-fat cream of chicken soup
- 12 ounces (340.2 g) sharp cheddar cheese, shredded (about 3 cups)
- 1 cup (230 ml) sour cream
- 32 ounce (907.19 g) bag frozen diced hash brown potatoes (about 7â…“ cups)
- 2½ cups (70 g) corn flakes cereal
Equipment Used:
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.
- 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.
Notes
Did you make this recipe?
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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 .Â
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.