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
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