This is a recipe for Cheesy Potato Casserole with Cornflakes. It’s an absolutely delicious potato casserole side dish to feed a crowd. For breakfast or dinner, it’s a perfect side for bacon or sausage or served alongside your favorite chicken dish for dinner. And don’t forget to save this one for your next pot luck.
About This Recipe and Why It Works
First of all, I want to make it clear that I wouldn’t know Grandpa Johnson if I passed him on the street. But if I did know him, I’d most certainly stop him and thank him for this potato casserole with cornflakes recipe.
My Mother’s last years were spent at a care facility in South Hutchinson, KS. She had stayed on our family farm a few miles west, until she was 90 years old, living alone after my father’s passing 20 years earlier.
A couple of years after she moved, she announced the facility was creating a cookbook. And you bet, I received one as a gift.
The cookbook is filled with homestyle, country, Dutch Amish and Mennonite recipes. Every once in awhile, I’ll pick it up and browse and my waistline grows just reading the ingredients of cream, butter, sugar and flour.
Curiosity got the best of me when I came across this recipe for cornflake cheesy potatoes.
I mean really, how can anyone resist, hash brown potatoes, cheese, sour cream, butter and a topping of crusted sweet Corn Flakes. I had to give it a try.
You know you’re in for a treat as it bakes. The smell is intoxicating. And the end result is a potato casserole that’s simply irresistible.
Perfect for brunch, or a pot luck, and especially nice for Easter. A great side dish for ham.
After it’s baked, it almost has the consistency of mashed potatoes. And some great flavor comes along with it.
Creamy, cheesy and with a crunch of sweet Corn Flakes, it’s one of those things you don’t have to worry about asking for 2nd’s – it’s the 3rd’s and 4th’s that create the challenge.
I’ve also seen this recipe called Cottage Potatoes, or Funeral Potatoes.
And after all, it appears everyone loves a good old fashioned cheesy potato casserole recipe, as my recipe for Broccoli Cheez Whiz Rice Casserole is one of the most popular on my site.
How to Make Potato Casserole with Cornflakes
It’s ridiculously easy.
- In a large bowl, combine thawed frozen hash brown potatoes, Cheez Whiz, dried onions, sour cream, and a can of cream of chicken soup.
- Stir gently until combined.
- Turn this mixture into a 9 x 13 greased baking dish.
- Top with two cups of corn flakes that have been mixed with melted butter and bake.
Recipe for Cornflake Hashbrown Casserole
I hope you give this cornflake cheesy potato casserole recipe a try. And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
I served this with sliced ham, a fried egg and asparagus. A perfect menu for a very easy brunch.
And if you have a favorite hash brown potato casserole recipe, let me know, I’d love to give it a try.
More Potato Side Dish Recipes
- Make Ahead Mashed Potato Casserole
- Potato Casserole with Bacon and Onion
- Old Fashioned Creamy Scalloped Potatoes
Easy Cheesy Potato Casserole with Cornfakes
Ingredients
- 2 pounds hash browns Frozen. Thawed
- 8 ounces Cheez Whiz
- 2 tablespoons dried onions
- 16 ounces sour cream
- 10 ½ ounce can Condensed Cream of Chicken Soup
- Salt and pepper to taste
- 2 cups Cornflakes
- 4 tablespoons butter melted
Instructions
- Thaw frozen hash brown potatoes and place them in a large bowl mixing bowl.
- In a smaller bowl, mix Cheez Whiz, onions, sour cream, cream of chicken soup. A few minutes in the microwave will help make this easy to stir together.
- Pour this mixture over the potatoes and gently stir to combine. Add salt and pepper to taste, Keep in mind, the soup and cheese are salty, so be cautious with added salt.
- Pour the potatoes into an 9 x 13 inch casserole dish.
- In a large bowl, gently combine melted butter with corn flakes. Spread this mixture over the potatoes.
- Bake 350 degrees for 40 – 45 minutes. Mixture needs to be nice and steamy and Corn Flakes starting to brown.
Notes
Nutrition
Cornflake Cheesy Potatoes … It’s what’s for brunch,
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Can’t loose with this combo of YUM!
My mother used to make this dish – they were a family favorite. I live overseas and cannot get frozen hash browns. Have you ever made it with fresh potato? I am thinking maybe lightly boilWing the potatoes then cutting into little cubes? Any ideas please
I have definitely made this with fresh shredded potatoes. Better than frozen in my opinion but you can’t go wrong either way.
Hi Virginia and thanks so much for taking the time to comment. I’ve never made this recipe with fresh shredded potatoes, so good to know it works well.
That corn flake topping looks so good! I really like how you paired this with ham and eggs.
What an irresistible dish! When I saw “corn flakes” I immediately thought of my grandmother who used to make a potato corn flake dish. It’s been SO LONG since I’ve had it that I have no idea if it’s the same one or not, but I’ll just have to give it a try and see if it sends me down memory lane. 🙂 And what a fun cookbook to have!!
Hi MJ. Yes, this is an oldie but goodie. No one in my family ever made it – but I’ve had it a couple of times so long ago. It’s really good.
Lea Ann, when I saw this on Twitter the other day, I instantly wanted some. What a blast from the past! It’s very similar to a potato dish that was going around my community a few decades ago. Some of us tried to health food it up a bit, but wouldn’t turn down a serving of the good old-fashioned “processed foods” version at someone else’s table! But we never had it with ham and eggs, always as a dinner side dish. Your beautiful plate of food is making me hungry.
Tell me more about the Cream of Chicken soup. Like, the amount. I would like to make this one.
I have been following your blog for many years and have tried some recipes . Just wanted to let you know that my husband and I just moved to Hutchinson this December. I have lived in Denver for 48 years. We decided that Denver area was getting to big for us. Just retired and wanted some place slower and affordable. Plus husband is from Wakeeny. So when you write about Hutch I’ll be thinking about you.
Ahhh! Love this and love you! I look forward to my email notifications from Cooking on the Ranch!
My sister in law made a similar dish for a family gathering a few years ago and we couldn’t get enough of the crunchy topping on the shredded potatoes. She said in Minnesota lots of dishes use corn flakes for that crunchy bite on top.
That’s a fine looking breakfast you have there. I know I like all of the lower ingredients but not so sure about the cornflakes. I like those kind of cookbooks where folks contribute their favorite recipe