featured 12848

Crispy Cheesy Hash Brown Casserole Topped with Corn Flakes

Looking for a fresh way to serve potatoes? You’ll love this cheesy hash brown casserole with a crunchy corn flake topping. It’s creamy, flavorful, and simple to bake—perfect as a breakfast bake or as a hearty side for lunch or dinner.

A spoon dipping into a dish of cheesy hash brown casserole.

Why You’ll Love This Easy Hash Brown Casserole

  • Versatile Meal. Serve it for breakfast, brunch, lunch, or dinner—this casserole fits every occasion.
  • Make-Ahead Friendly. It reheats beautifully, so it’s ideal for holidays or meal prep.
  • Fast Prep. You can mix everything in about five minutes, then bake—easy and reliable.
  • Perfect Side Dish. Pairs well with eggs, roasted meats, or a simple salad.

5 Star Review

We make this every Christmas. I usually bring five pans because everyone LOVES it and wants seconds and thirds. A holiday must have!

Jamie

Ingredients

Ingredients to make cheesy potatoes with corn flakes on the counter before mixing and baking.
  • Frozen diced hash browns (defrosted) – the base of the casserole.
  • Salt – enhances the potato and cheese flavors.
  • Chopped onion – adds savory depth.
  • Cream of chicken and cream of mushroom soup – combined for a rich, creamy base.
  • Sour cream – adds tang and creaminess.
  • Milk – adjusts the texture so the casserole is smooth and not dry.
  • Shredded cheddar cheese – melts into the mixture for classic flavor.
  • Corn flakes – crushed for a crisp, buttery topping.
  • Butter – melted and mixed with the corn flakes to create the topping.

How to Make Hash Brown Casserole with Corn Flakes

A collage of images showing mixing the ingredients together, in the baking dish, mixing the topping, and adding the corn flakes on top.
  1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
  2. Mix the defrosted hash browns, salt, chopped onion, creams of soup, sour cream, milk, and shredded cheddar in a large bowl until combined.
  3. Pour the mixture into the prepared baking dish and smooth the top.
  4. Combine crushed corn flakes with melted butter in a small bowl and toss to coat.
  5. Sprinkle the corn flake topping evenly over the casserole and bake uncovered for about 45 minutes, until bubbly and golden. Serve hot.

Tips & Variations

  • Make it spicy by folding in green chilies or diced jalapeños.
  • Try different cheeses such as Pepper Jack, Monterey Jack, or Colby for a new flavor profile.
  • Add protein by mixing in cooked bacon or sausage for a heartier dish.
  • Swap hash brown style if you prefer shredded over diced—the recipe works with either.
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What to Serve with Hash Brown Casserole

Pair this casserole with complementary dishes to build a full menu:

  • Appetizers: simple snacks or dips to start.
  • Salads: a crisp green salad or a classic layered salad balances the richness.
  • Main courses: roasted or grilled chicken, pulled pork, or a breakfast casserole for a brunch menu.
  • Sides: green beans, baked beans, or roasted vegetables.
  • Sweet options: when serving for breakfast, offer muffins or pancakes for a balanced spread.
A spoon dipping into the casserole dish to pick up a serving of cheesy potatoes with corn flakes.

Leftovers & Storing

  • Make ahead: Bake the casserole the night before, cool, wrap in foil, and refrigerate. Reheat before serving.
  • Store leftovers in an airtight container in the refrigerator for up to four days.
  • Reheat a whole casserole in the oven for about 15 minutes or single servings in the microwave for 30–60 seconds.
  • Freeze fully baked casserole (cooled and wrapped) for up to three months. Thaw overnight in the fridge before reheating.

Tools Needed

  • Mixing bowls for combining ingredients.
  • A 9×13-inch baking dish for baking and serving.
  • A serving spoon for dishing out portions.
Cheesy hash brown potatoes on white plate.

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Cheesy hash brown casserole with corn flakes in a dish with a spoon scooping some out.
4.90 from 28 ratings
Servings: 8 servings

Hash Brown Casserole with Corn Flakes

Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
This cheesy hash brown casserole is creamy, full of flavor, and easy to bake—an ideal side for any meal.

Ingredients

  • 32 ounces frozen diced hash browns, defrosted
  • 1 teaspoon salt
  • ½ cup chopped onion
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 cup sour cream
  • ½ can (soup can) milk
  • 2 cups shredded cheddar cheese
  • 2 cups crushed corn flakes
  • ¼ cup melted butter

Instructions

  • Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
  • In a large bowl, mix hash browns, salt, onion, both soups, sour cream, milk, and cheese. Pour into the prepared dish.
  • In a small bowl, combine crushed corn flakes and melted butter. Sprinkle over the casserole.
  • Bake uncovered for 45 minutes until bubbly and golden. Serve hot.

Notes

  • Make it spicy. Add green chilies or diced jalapeños.
  • Swap cheese. Pepper Jack, Monterey Jack, or Colby all work well.
  • Add meat. Stir in cooked bacon or sausage for extra heft.
  • Hash brown type. Shredded hash browns work if you prefer that texture.
Calories: 412
Carbohydrates: 34 g
Protein: 13 g
Cuisine: American
Course: Breakfast / Side
Author: Jennifer

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