Hashbrown Casserole with Cornflakes

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.

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.

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 waffles or cinnamon rolls, it will be the anchor to an unforgettable meal.

If you want a breakfast casserole with meat but still want cheesy potatoes, then try a ham and potato casserole or a sausage potato casserole, or serve this along side a brie and sausage casserole.

Can you make this casserole 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 recipe

• 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.

Hashbrown 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 a breakfast casserole with hashbrowns

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.

Tips and variations for making hashbrown casserole

• 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.

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.

FAQs for cheesy hasbrowns

Do you have to use frozen hashbrowns?

You do not have to use frozen hashbrowns, shredded potatoes will be even better in this casserole.

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.

More potato recipes to try

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.