Cornflake Hashbrown Casserole is filled with cheesy potatoes and topped with a buttery cornflake layer. It’s sure to be the best potato casserole you’ve ever tasted.
I love casseroles! Most casserole recipes are easy which means they are kind of hard to mess up. Not to mention they typically feed a large family and can usually be made ahead of time.
That sure does make life easier when cooking for parties, the holidays or larger families.
If you like casseroles and easy side dish recipes you’ll want to check out my Green Bean Casserole and Instant Pot Sweet Potatoes. The holidays aren’t complete without these dishes but they are easy enough to make throughout the year.
Depending on where you grew up you may call these Funeral Potatoes or Potato Casserole. In my opinion, it doesn’t really matter what you call them because this dish is the definition of comfort food and home cooked deliciousness.
Ingredients for Cornflake Hashbrown Casserole
Frozen Hashbrowns – I know many people use the shredded kind, but we are going to use the cubed potatoes in this recipe. Don’t forget to allow time for the potatoes to thaw!
Corn Flakes – the generic store brand is fine
Spices – onion and garlic powder
Sour Cream and Mayonnaise – for a lighter casserole, you can use the lower fat versions. Greek yogurt may work but I personally haven’t tried it. If you try it please come back and let me know how it turned out.
Cheddar cheese – it only takes a couple minutes to shred your own and it melts better than pre-shredded cheese
Cream of Chicken Soup
Can You Make Hash Brown Casserole with Cornflakes Ahead of Time?
Yes! This is one of my favorite things about this recipe. You can prepare it up to 2 days in advance. Follow the instructions for preparing the casserole, but leave off the topping.
Cover and refrigerate until you are ready to cook. Add the topping before popping it in the oven.
You may need to increase the cooking time since it has been in the refrigerator.
Can You Swap Out The Cornflakes If You Don’t Have Any?
Absolutely. For the topping, you can use crushed Ritz or saltine crackers in place of the cornflakes.
Also, if you like sweet and savory mixed together try using Frosted Corn Flakes. I haven’t tried this yet but it’s popular in some parts of the country.
Help! I don’t have Cream Of Chicken Soup!
Don’t panic, here’s how you can make your own.
Add 2-3 tablespoons of butter in a saucepan and melt. Then stir in all-purpose flour (use an amount equal to the amount of butter you used). This is going to make a roux.
Then slowly whisk in ½ cup of chicken broth and ½ cup of milk. Add in your favorite spices, including salt and pepper.
Stir on low heat until it thickens. Let it cool completely before adding to the hashbrown casserole mixture.
Tips For Making
- Since this recipe fills a 13×9 casserole dish, you’ll need to use a second dish if you want to double the recipe.
- If you are making the casserole ahead of time, let it sit on the counter while your oven is preheating.
- Don’t skip applying the non stick cooking spray, you will thank me later!
- Don’t forget that your hashbrowns need to be THAWED. If you use them while they are still frozen, your casserole will be more watery and have less flavor.
What Should I Serve with Cornflake Hashbrown Casserole?
So glad you asked! While this easy side dish goes with just about any main course meals, here are some of our favorites.
- Crockpot Mississippi Pot Roast
- Italian Grilled Chicken
- Instant Pot Chicken Thighs and Rice
- Holiday Ham
- Turkey and Gravy
- Ranch Pork Chops
Looking for More Delicious and Easy Sides?
Cornflake Hashbrown Casserole
- 1 32 ounces frozen, cubed hashbrown potatoes, THAWED
- 1 ½ cups cheddar cheese, grated
- 1 10.5 ounce can cream of chicken soup
- 1 cup sour cream
- 1 cup mayonnaise
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 cups corn flakes cereal, coarsely crushed
- ¼ cup unsalted butter, melted
- Pre-heat oven to 325 degrees F.
- Lightly spray a 13×9 baking dish with cooking spray.
- In a large bowl, add hashbrowns, cheese, soup, sour cream, mayonnaise and seasonings. Mix until well combined. Pour into the greased baking dish and spread evenly.
- Coarsely crush the cornflakes and set aside. (Note: I usually put the cornflakes in a ziptop bag and crush with a rolling pin). Set aside.
- Melt butter in a medium size microwave safe bowl. Add cornflakes and mix until well combined. Sprinkle evenly over the hashbrown mixture.
- Bake for 50-60 minutes, until golden brown and bubbly.
- Let sit for 5 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Can be made 1-2 days ahead. Prepare the casserole but don’t add the cornflake topping. Cover and store in the refrigerator until ready to bake. Remove from refrigerator and add the cornflake topping while the oven preheats. May need to bake a few minutes longer.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.