Corn Flake Cheesy Potato Casserole
Corn Flake Cheesy Potato Casserole
Nothing says cozy brunch quite like a classic cheesy potato casserole, upgraded with the ultimate golden crunch. This crowd-pleasing dish pairs tender potatoes folded into a rich, velvety cheese sauce with a satisfyingly buttery, crispy cornflake topping. It is the perfect savory anchor for any brunch spread, delivering nostalgic comfort food vibes that will leave your guests asking for seconds.
Ingredients
Method
- Take hash browns out of freezer, keep in bag, set aside.
- In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.
- In 9×13 pan (greased), spread hash browns. Spread sour cream, cheese, and soup mixture on top.
- Melt 1/2 stick of butter on stovetop, mix in corn flakes, stir (smash them a little too) until butter is absorbed. Add more corn flakes as desired.
- Sprinkle corn flakes on top of sour cream, cheese and soup mixture.
- Bake 1 hour at 350.
Notes
Make Ahead:
This is so easy to make and can be prepared the day before and baked when you need it. Just wait to add the corn flake/butter mixture until right before baking to avoid sogginess.
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