Cheesy Potato Casserole With Corn Flake Topping

Cheesy Potato Casserole With Corn Flake Topping

Description

This Cheesy Potato Casserole with Corn Flake Topping is the ultimate comfort food creamy, cheesy potatoes baked to perfection and topped with a golden, buttery corn flake crust. It’s perfect for holiday dinners, potlucks, or as a hearty side dish any night of the week.

Ingredients

For the Casserole:

• 1 (32 oz) bag frozen shredded hash browns, thawed

• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)

• 2 cups sour cream

• 2 cups shredded sharp cheddar cheese

• ½ cup unsalted butter, melted (divided)

• ½ cup chopped onion (optional)

• 1 tsp garlic powder

• 1 tsp salt

• ½ tsp black pepper

For the Topping:

• 3 cups corn flakes cereal, lightly crushed

• ¼ cup unsalted butter, melted

Instructions

1. Preheat Oven – Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Make the Potato Mixture – In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, sour cream, cheddar cheese, ¼ cup melted butter, onion (if using), garlic powder, salt, and pepper. Stir until well mixed.

3. Transfer to Dish – Spread the potato mixture evenly into the prepared baking dish.

4. Prepare Topping – In a medium bowl, mix crushed corn flakes with ¼ cup melted butter until evenly coated.

5. Top the Casserole – Sprinkle the corn flake mixture evenly over the potatoes.

6. Bake – Bake uncovered for 45–50 minutes, or until the casserole is hot and bubbly and the topping is golden brown.

7. Serve – Let it cool for 5 minutes before serving.

Equipment

• Large mixing bowl

• Medium mixing bowl

• 9×13-inch baking dish

• Wooden spoon or spatula

• Measuring cups & spoons

• Oven

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Serving Size: 8–10 servings

Cheesy Potato Casserole With Corn Flake Topping

This Cheesy Potato Casserole with Corn Flake Topping is the ultimate comfort food creamy, cheesy potatoes baked to perfection and topped with a golden, buttery corn flake crust. It’s perfect for holiday dinners, potlucks, or as a hearty side dish any night of the week.

Print Recipe

Prep Time:15 minutes mins

Cook Time:50 minutes mins

Total Time:1 hour hr 5 minutes mins

Equipment

• Large mixing bowl
• Medium mixing bowl
• 9x13-inch baking dish
• Wooden spoon or spatula
• Measuring cups & spoons
• Oven

Ingredients

• For the Casserole:
• 1 32 oz bag frozen shredded hash browns, thawed
• 1 can 10.5 oz cream of chicken soup (or cream of mushroom for vegetarian)
• 2 cups sour cream
• 2 cups shredded sharp cheddar cheese
• ½ cup unsalted butter melted (divided)
• ½ cup chopped onion optional
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• For the Topping:
• 3 cups corn flakes cereal lightly crushed
• ¼ cup unsalted butter melted

Instructions

• Preheat Oven – Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
• Make the Potato Mixture – In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, sour cream, cheddar cheese, ¼ cup melted butter, onion (if using), garlic powder, salt, and pepper. Stir until well mixed.
• Transfer to Dish – Spread the potato mixture evenly into the prepared baking dish.
• Prepare Topping – In a medium bowl, mix crushed corn flakes with ¼ cup melted butter until evenly coated.
• Top the Casserole – Sprinkle the corn flake mixture evenly over the potatoes.
• Bake – Bake uncovered for 45–50 minutes, or until the casserole is hot and bubbly and the topping is golden brown.
• Serve – Let it cool for 5 minutes before serving.

Servings: 10 servings

10 FAQs For Cheesy Potato Casserole With Corn Flake Topping

1. Can I make this casserole ahead of time?
   Yes! You can assemble the casserole (without the corn flake topping) up to 24 hours ahead. Add the topping just before baking.

2. Can I use fresh potatoes instead of frozen hash browns?
   Yes. Peel and shred fresh potatoes, then soak in cold water for 10 minutes, drain, and pat dry before using.

3. Can I substitute the cream of chicken soup?
   Yes. Use cream of mushroom or cream of celery for a vegetarian option or make homemade cream soup.

4. Can I add meat to this recipe?
   Yes! Cooked bacon, diced ham, or shredded chicken make great additions.

5. What can I use instead of corn flakes for the topping?
   Crushed Ritz crackers, panko breadcrumbs, or crushed potato chips work well.

6. Can I make it lighter?
   Use light sour cream, reduced-fat cheese, and a lighter cream soup.

7. How do I make it gluten-free?
   Use gluten-free cream soup and gluten-free corn flakes or a similar topping.

8. Can I freeze this casserole?
   Yes. Assemble without the topping, wrap tightly, and freeze for up to 2 months. Add topping and bake when ready.

9. How do I reheat leftovers?
   Reheat in a 350°F oven for 15–20 minutes or in the microwave until hot.

10. Can I double this recipe?
    Yes, but you’ll need two baking dishes or one very large deep dish to ensure even cooking.

How To Store Cheesy Potato Casserole With Corn Flake Topping

• Refrigerator: Cover tightly with plastic wrap or foil and store in the fridge for up to 4 days.

• Freezer: Assemble without topping, wrap tightly in foil and plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before baking.

• Reheat: Bake at 350°F until heated through, or microwave individual servings. For best results, reheat in the oven to keep the topping crisp.