Hashbrown Casserole with Cornflakes (No Egg, No Meat)

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 canned soup. Frozen hashbrowns make this a breeze to prep in just 15 minutes.

 

These Cheesy Potatoes with Corn Flakes are so easy and simple!

This breakfast casserole is made with frozen hashbrowns and buttery cornflakes, it doesn’t get any better than that. It’s my go-to potato casserole that’s ideal for taking to potlucks, or serving at a Christmas morning brunch. But don’t forget it as a side dish for 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!

Why everyone loves these cheesy potatoes

• 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.

Serving Ideas

Since this recipe has no meat, it’s super versatile. Serve it as a cheesy side dish for dinner with tender pork chops, or as a yummy breakfast casserole paired with eggs and candied bacon.

Cheesy Hash Brown Casserole ingredients

Get a full list of all the ingredients in the Recipe Card below.

• Hashbrowns – Frozen, shredded hash browns are best for this recipe. You will need to thaw them beforehand. When experimenting with this recipe, I tried saving time and using frozen hashbrowns and the texture was just not the same.
• 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.

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

Step 2: Get saucy

In a skillet make a simple white sauce.

Step 3: Combine

Add the sauce to the potato mixture.

Step 4: Top and bake

Add melted butter to cornflakes and sprinkle on top. 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.

A Few Recipe 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.
• Use different cheeses – Although sharp cheddar cheese is a classic, feel free to mix in some Montery jack, mozzarella, pepper jack, or colby jack.

Storing and Reheating Tips

Storing- For leftovers, 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.

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.