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.
Lightly spray a 13x9 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.
Notes
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.