Dinner

Cheesy Potatoes with Corn Flakes Recipe

ByHugo Harnd November 5, 2025November 5, 2025

Introduction

Cheesy Potatoes with Corn Flakes is a comforting, creamy casserole topped with a crunchy, buttery crust. This easy-to-make dish is perfect for family dinners or holiday gatherings, combining tender potatoes with rich cheese and savory flavors.

A close-up of a wooden spoon lifting a scoop of a creamy, cheesy casserole from a white dish, showing three visible layers: the bottom layer is light beige baked noodles, the middle layer is a thick, smooth, pale yellow cheese sauce with a slightly melted texture, and the top layer is a crunchy, golden-brown cornflake crust with a rough, uneven surface. The background is filled with the same casserole surface, showing the textured cornflake topping in bright warm tones, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

32 ounces frozen shredded hash browns, thawed
16 ounces sour cream
2 cups shredded cheddar cheese
10.5 ounces cream of chicken soup
¾ cup melted butter, divided
½ cup diced yellow onion
½ teaspoon salt, or to taste
½ teaspoon black pepper
2 cups cornflakes, lightly crushed

Instructions

Step 1: Preheat the oven to 350°F. Lightly coat a 9 x 13 inch baking dish with non-stick spray and set aside.
Step 2: In a large mixing bowl, stir together sour cream, cheddar cheese, cream of chicken soup, ½ cup melted butter, diced onion, salt, and black pepper until well combined.
Step 3: Gently fold in the thawed shredded hash browns until fully coated with the mixture.
Step 4: Transfer the potato mixture evenly into the prepared baking dish.
Step 5: Sprinkle the lightly crushed cornflakes over the top, then drizzle with the remaining ¼ cup melted butter to create a crispy crust.
Step 6: Bake uncovered for 60 to 70 minutes, or until the casserole is bubbly and the topping turns golden brown.
Step 7: Remove from the oven and allow it to rest for 5 minutes before serving to let it set.

Tips & Variations

For a gluten-free version, use gluten-free cream of chicken soup and cornflakes.
Add cooked bacon or diced ham for extra savory flavor.
Mix in chopped fresh herbs like chives or parsley to brighten the dish.
Substitute cheddar cheese with Monterey Jack or Colby for a milder taste.

Storage

Store leftover cheesy potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 350°F until heated through, or microwave in short bursts to maintain moisture and crispness.

How to Serve

The image shows a close-up of a wooden spoon lifting a serving of a baked dish with two visible layers. The bottom layer is creamy and light beige, made of soft pasta or noodles mixed with a smooth sauce. The top layer is golden brown with crispy cornflake-like crumbs that add texture and crunch. The background is a white marbled texture, and the dish is in a white container. The wooden spoon has a natural wood grain pattern, and the colors in the dish contrast with the neutral background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Can I use fresh potatoes instead of frozen hash browns?

While you can use fresh potatoes, they should be shredded and blanched briefly to remove excess starch and prevent sogginess. Using frozen hash browns simplifies preparation and ensures consistent texture.