Add an old fashioned hashbrown casserole with cheesy potatoes and a crunchy cornflake topping to your breakfast or brunch menu. Buttery cornflakes top a creamy filling made without soup. Frozen hashbrowns make this a breeze to make.
These Cheesy Potatoes with Corn Flakes are so easy and simple!
This easy breakfast casserole is made with frozen hashbrowns so you can throw it together in 15 minutes and pop it in the oven. A go-to potato casserole that’s ideal for potlucks, holiday breakfasts or a weeknight dinner.
Along with frozen hashbrowns, this casserole is made with simple ingredients. When I say simple, I mean basic ingredients you probably already have! No need to make an extra grocery store trip for ingredients like milk, sour cream, and butter.
Serving this Cheesy Hash Brown Casserole
Since this recipe has no meat, it’s super versatile. Serve it as a cheesy side dish to pork chops , with turkey or ham for your holiday feast, or as a yummy breakfast casserole. Paired with eggs and bacon or as a side for brunch with homemade waffles or cinnamon rolls, it will be the anchor to an unforgettable meal.
You can even make Cheesy Hashbrown Potatoes ahead of time!
Yes, you can make this casserole ahead of time and bake when you’re ready. However, I do not recommend adding the cornflake topping until right before you’re ready to bake. This way, the corn flakes won’t get soggy when storing. Cover with plastic wrap and refrigerate for 1-2 days or until you’re ready to bake.
Why everyone loves this Old Fashioned Hash Brown Casserole
- It’s loaded with cheesy potatoes. Who doesn’t like cheesy potatoes!?
- It can be served with breakfast foods or as a side dish.
- Fantastic for potlucks.
- This recipe makes 20 servings so it’s a great way to feed a crowd.
- You only need simple ingredients and 15 minutes of prep time.
Cheesy Hash Brown Casserole ingredients
- Hashbrowns – Frozen, shredded hash browns are best for this recipe. It’s also a good idea to thaw them beforehand.
- Green onions – these add flavor to the casserole but aren’t too strong.
- Cheese – Heaping cups of grated cheddar cheese is delicious with hashbrowns but feel free to pile on your favorite cheese.
- Sour cream – sour cream gives this casserole a unique, tangy flavor that everyone loves, you can even use light sour cream if you prefer. You can also use greek yogurt instead.
- Corn flakes – This is what makes a super crunchy topping. You can also use potato chips or ritz crackers or panko breadcrumbs.
- Pantry staples – butter, flour and milk.
Pro Tip: If you don’t eat cornflakes for breakfast, then store them in a ziplock and you’ll always have some on had for this breakfast casserole.
How to make Hashbrown Casserole with Corn Flakes
Step 1: Mix
Combine thawed hashbrowns with melted butter. Add onions and cheese and mix together.
Step 2: Get saucy
In a skillet make a simple white sauce with butter, milk and flour. Once thickened add sour cream.
Step 3: Combine
Add the sauce to the potato mixture and place in a large casserole dish.
Step 4: Top and bake
Add melted butter to cornflakes and sprinkle on top. Cover with aluminum foil and bake covered for 20 minutes then remove the foil and bake until it’s golden brown.
Pro Tip: Crush the corn flakes in a ziplock back with your hands. You want them to be small pieces but not crumbs.
Potato Casserole Recipe with Corn Flakes variations & tips
- Thaw hashbrowns – Hash browns will take anywhere from 30 minutes to one hour to thaw so plan accordingly. If you don’t thaw your hash browns the texture will turn out different.
- Add veggies – For some extra color and a balanced meal, add your favorite vegetables. Red bell peppers, cherry tomatoes, broccoli, onions, etc. all taste great in this easy recipe, just make sure you saute them first before adding.
- Throw in some meat – Italian sausage, crispy bacon, turkey sausage, ham, etc. will tastes great in this casserole. Just be sure to cook it first and drain any excess grease before adding.
- Use different cheeses – Although sharp cheddar cheese is a classic, feel free to mix in some Montery jack, mozzarella, pepper jack, or parmesan cheese.
- Use potato chips – top with crushed sour cream and onion potato chips instead of cornflakes.
What can you use instead of cornflakes?
If you don’t have cornflakes, combine the melted butter with panko breadcrumbs or you can use crushed Ritz crackers.
Hash Brown Casserole with Corn Flakes storage
Storing- Refrigerate this hashbrown breakfast casserole recipe in an airtight container for 3-4 days after it has completely cooled. The corn flakes may become soggy but will crisp up in the oven.
Freezing – You can prepare it ahead of time and then freeze it before baking or freeze after it has baked. Let it completely thaw in the fridge before baking. If already baked, warm in a 350º oven for 15-20 minutes until heated through and bubbly.
Cheesy Hashbrown Potatoes FAQs
Do you have to use frozen hashbrowns?
You do not have to use frozen hashbrowns, shredded potatoes will be even better in this casserole.
Do I have to thaw frozen hash browns for casserole?
For this casserole, it is best to thaw the hash browns first. Let them thaw in the refrigerator overnight or on the counter for an hour before preparing the casserole.
Should you rinse frozen hash browns before cooking?
You do not need to rinse the hashbrowns before cooking, if you do, it will cause them to break down and it will become mushy.
More potato recipes to try
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Old Fashioned Hash Brown Casserole
- 2 pounds Frozen hashbrowns thawed
- ½ cup Butter melted
- ¼ cup Green onions chopped
- 2 cups Cheddar cheese
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1 cup Milk warmed
- 2 cups Sour cream
- 1 teaspoons Salt
- ½ teaspoon Black pepper
- 4 cups Corn flakes
- ½ cup Butter melted
- ½ teaspoon Salt
- Preheat oven to 350º. Grease and butter a large 9 x 13 baking dish.
- In a large bowl combine ½ cup of melted butter with hashbrowns. Add green onions and cheddar cheese.
- In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minutes. Gradually add warm milk whisking until the milk is incorporated and the sauce has thickened. Turn off the heat and add the sour cream, whisking until incorporated. Add salt and pepper.
- Pour the sauce over the potato mixture and stir until combined. Place in a casserole dish.
- Topping: In a small bowl combine ½ cup of melted butter, crushed cornflakes and salt. Sprinkle over the top of the potatoes and cover with aluminum foil.
- Bake covered for 20 minutes, remove foil and bake an additional 20 minutes until it is bubbly.
Barbara’s Tips + Notes
- Warm the milk for 30 seconds in the microwave before adding to the butter and flour mixture. It will speed things up.
- Make sure the hashbrowns are thawed. You can thaw them overnight in the refrigerator or 30 minutes on the counter.
- If making ahead, wait to add the cornflake mixture until right before baking.