Corn Flake hashbrown casserole is the ultimate comfort food side dish. This side dish recipe is not only for Christmas, Thanksgiving, Easter, and potlucks, but also for a relaxing weekend dinner.

Hot bubbly cheesy potatoes topped with a crunchy Corn Flake topping will keep everyone coming back for more.

Why You Will Love Corn Flake hashbrown Cassserole

Versatile - This side dish recipe is ideal for any dinner table. Not only for holidays, but this is a family favorite for a weekend dinner.
Crowd Pleaser - Corn Flake hashbrown casserole disappears at potlucks, family reunions, and Friendsgiving.
Comfort Food - The hot, cheesy potatoes with a crunchy, buttery topping are pure comfort food. There is something so nostalgic about this potato recipe. Pair it with Baked Macaroni And Cheese With Velveeta, and you have a comfort food meal at its best.
Leftovers - With my busy schedule, I am all about leftovers, and these are excellent reheated.

Tools

9x13 Baking Dish
Large Mixing Bowl
Medium Mixing Bowl
Small Saucepan or Microwave Safe Bowl
Measuring Cups and Measuring Spoons
Spatula or Large Wooden Spoon
Cheese Shredder (to freshly shred your own cheese)
Aluminum Foil

Ingredients

Before you head to the recipe card for exact measurements, here’s a quick look at what you’ll be using.

Frozen Hashbrowns - The potato base for this cheesy casserole. We will use shredded hashbrowns in this recipe for Corn Flake hashbrown casserole.
Shredded Cheddar Cheese - The cheese creates the cheesy, flavorful goodness. I use cheddar cheese as it is a flavorful cheese that melts perfectly with the potatoes.
Cream of Mushroom Soup - The cream of mushroom soup pulls the recipe together with its creamy texture.
Sour Cream - Adds a bit of tang and extra creaminess to this side dish recipe.
Butter (Divided) - We use the melted butter not only in the casserole, but also mixed with the Corn Flakes topping.
Salt and Black Pepper - Classic seasonings that give an extra boost of flavor.
Corn Flakes - The crunchy topping to the Corn Flake hashbrown casserole. This topping sets this recipe apart from traditional potato casseroles.

Instructions

Step 1

Preheat the oven to 375° F.

Step 2

In a large mixing bowl, thoroughly mix the frozen hashbrowns, cheddar cheese, cream of mushroom soup, sour cream, melted butter, salt, and black pepper.

Step 3

Spread the hashbrown mixture evenly in the baking dish. Cover the dish with aluminum foil and bake for 30 minutes.

Step 4

While the casserole is baking, mix the crushed Corn Flakes with the melted butter.

Step 5

Remove the Corn Flake hashbrown casserole from the oven and remove the foil. Sprinkle the Corn Flake mixture over the casserole and bake uncovered for 30 additional minutes.

Step 5

Let the casserole rest for five minutes before serving. Enjoy!

Tips For The Best Corn Flake Hashbrown casserole

For best results, do not fully thaw the hashbrowns before mixing; partially frozen is best.
Freshly shredded cheese is always best. Not only does it have better flavor, but it also melts better.
Lightly crush the Corn Flakes; you want them to retain some crunch but be easy to spread across the top.

variations

Swap out the Cheddar cheese for Colby Jack, Pepper Jack, or another melting cheese.
You can substitute cream of chicken soup for the cream of mushroom soup.
Instead of Corn Flakes, substitute crushed Ritz Crackers.
Use reduced-fat sour cream or cream of mushroom soup for a lightened-up option.

Storage Tips

Leftovers can be refrigerated for up to four days.
For best reheating results, cover with aluminum foil, and bake at 350° F for about 20 minutes, or until heated through.

What To Serve With Corn Flake Hashbrown Casserole

Holiday Ham
Easy Sloppy Joes
Roasted Chicken