Introduction

Oh, the cozy vibes! There’s something truly special about a dish that feels like a warm hug on a plate, isn’t there? This Hashbrown Potato Casserole with Corn Flakes is one of those recipes. It’s the kind of dish that instantly transports me back to Sunday mornings at Grandma’s house, the aroma filling the kitchen with pure happiness. And the best part? It’s unbelievably simple to whip up, making it perfect for busy weeknights or when you’re craving that soul-warming goodness without a fuss.

Why You’ll Love This Recipe

Fast: Most of the prep is just mixing!
Easy: Seriously, it’s beginner-friendly.
Giftable: Imagine gifting a tray of this to a new parent or someone feeling under the weather – pure thoughtfulness!
Crowd-pleasing: Everyone, from picky eaters to seasoned foodies, goes crazy for this.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need for this cheesy, potato-y dream:

2 pounds frozen hash browns, partially thawed – these are the backbone of our creamy, dreamy casserole!
1 can cream of chicken soup, our secret weapon for extra creaminess.
½ cup butter, melted (one stick), for that rich, buttery base.
1 tablespoon garlic salt, to give it a savory punch.
Salt and pepper to taste, because every good dish needs a little seasoning magic.
½ cup chopped onions, for a touch of sweetness and depth.
2 cups sour cream, to make it extra tangy and delightful.
2 cups shredded cheddar cheese, because cheese makes everything better, right?
2 cups corn flakes, crushed, for that irresistible, crispy golden topping.
¼ cup butter, melted, to make those corn flakes perfectly toasted and delicious.

How to Make It

Alright, let’s get cooking! This is where the magic happens:

Preheat your oven to 350°F (175°C). This is our cue to get everything ready! While the oven heats up, lightly grease your favorite 9×13 inch baking dish.
In a large bowl, get ready to combine everything! Toss in your partially thawed hash browns, the can of cream of chicken soup, the ½ cup of melted butter, that tablespoon of garlic salt, a pinch of salt and pepper to your liking, your chopped onions, the sour cream, and all that glorious shredded cheddar cheese.
Mix it all up! Grab a sturdy spoon or your hands (my favorite way!) and mix everything together until it’s all beautifully combined. Make sure those hash browns are coated in all that creamy goodness.
Pour it into the dish. Transfer this amazing mixture into your greased baking dish. Spread it out evenly so every bite is perfect.
Time for the crunch! In a separate small bowl, combine the crushed corn flakes with the remaining ¼ cup of melted butter. Give them a good stir until they’re all coated in butter – this is the secret to that amazing golden crunch!
Top it off! Sprinkle this buttery corn flake mixture evenly over the top of the casserole. Get all those nooks and crannies covered for ultimate crispiness.
Bake it until golden! Pop that dish into your preheated oven and bake for about 45-50 minutes. You’ll know it’s ready when the casserole is beautifully bubbly and the corn flake topping is a lovely golden brown.

Substitutions & Additions

While this recipe is fantastic just as it is, here are some ways you can make it your own:

Cheese Swap: Feel free to use a mix of cheeses! Monterey Jack, Colby Jack, or even a touch of Gruyere would be delicious.
Add Veggies: Sautéed mushrooms, bell peppers, or even a can of drained corn can be stirred in with the hash browns for extra flavor and texture.
Spice it Up: A dash of cayenne pepper or a pinch of red pepper flakes can add a nice little kick if you like a bit of heat.
Herbaceous Touch: Fresh chives or parsley sprinkled on top after baking add a lovely burst of freshness.

Tips for Success

A few little secrets from my kitchen to yours:

Don’t Over-thaw Hash Browns: You want them partially thawed so they break up easily but still have some structure. If they’re too mushy, the casserole might be watery.
Crush Corn Flakes Well: For the best topping texture, make sure the corn flakes are crushed into smaller pieces, but not so fine they turn into dust.
Prep Ahead: You can assemble the casserole (up to step 4) and keep it covered in the refrigerator for up to 24 hours. Add the corn flake topping just before baking, and you might need to add a few extra minutes to the baking time.
Uniform Crushing: For consistent crunch, place corn flakes in a zip-top bag and crush them with a rolling pin or the bottom of a sturdy glass.

How to Store It

Leftovers are a good thing! Once the casserole has cooled, you can cover it tightly with plastic wrap or foil and store it in the refrigerator for 3-4 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions.

FAQs

Got questions? I’ve got answers!

Can I make this dairy-free?

While it will change the flavor profile, you can try using a dairy-free sour cream alternative and a dairy-free shredded cheese. You might also experiment with a creamy dairy-free soup alternative.

Can I use fresh potatoes instead of frozen hash browns?

You certainly can! You’ll need to peel, dice, and par-boil your potatoes until they are tender but not mushy, then drain them very well before adding them to the mix.

Can I freeze this casserole?

Yes! You can freeze the unbaked casserole. Cover it tightly with plastic wrap and then foil. Thaw it in the refrigerator overnight before baking as directed. You may need to add a bit of extra baking time.

Hashbrown Potato Casserole with Crispy Corn Flakes

A simple and comforting casserole made with frozen hash browns, creamy soup, cheese, and a crispy corn flake topping, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Servings 8 servings

Equipment

9x13 inch baking dish Lightly grease before use.
Large bowl
Small bowl
Sturdy spoon Or hands for mixing.
Rolling Pin Optional, for crushing corn flakes.
zip-top bag Optional, for crushing corn flakes.

Ingredients

Hashbrown Casserole

2 pounds frozen hash browns partially thawed
1 can cream of chicken soup
0.5 cup butter melted (one stick)
1 tablespoon garlic salt
salt and pepper to taste
0.5 cup onions chopped
2 cups sour cream
2 cups shredded cheddar cheese

Corn Flake Topping

2 cups corn flakes crushed
0.25 cup butter melted

Instructions

Preheat your oven to 350°F (175°C). Lightly grease your favorite 9x13 inch baking dish.
In a large bowl, combine the partially thawed hash browns, cream of chicken soup, ½ cup melted butter, garlic salt, salt and pepper to taste, chopped onions, sour cream, and shredded cheddar cheese.
2 pounds frozen hash browns
Mix everything together until well combined, ensuring the hash browns are coated.
Pour the mixture into the greased baking dish and spread evenly.
In a separate small bowl, combine the crushed corn flakes with the remaining ¼ cup of melted butter until coated.
2 pounds frozen hash browns
Sprinkle the buttery corn flake mixture evenly over the top of the casserole.
Bake for 45-50 minutes, or until the casserole is bubbly and the corn flake topping is golden brown.

Notes

For best results, don't over-thaw hash browns. Ensure corn flakes are crushed well for optimal texture. The casserole can be assembled up to 24 hours in advance.