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–+ servings

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.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 6
Course: Breakfast, Brunch, Casserole
Ingredients Method Notes

Ingredients
  

  • 1 32 ounce bag frozen hash browns (shredded or cubed)
  • 2 cups shredded cheddar cheese
  • 16 ounces sour cream
  • 1 10 3/4 ounce can cream of chicken soup
  • 3/4 cup salted butter
  • 1 cup corn flakes more if desired

Method
 

  1. Take hash browns out of freezer, keep in bag, set aside.
  2. In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.
  3. In 9x13 pan (greased), spread hash browns. Spread sour cream, cheese, and soup mixture on top.
  4. 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.
  5. Sprinkle corn flakes on top of sour cream, cheese and soup mixture.
  6. 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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