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    Home > Side Dishes > Cheesy Potato Casserole with Cornflakes

    Cheesy Potato Casserole with Cornflakes

    Published: Jan 15, 2019 · Modified: Sep 26, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Easy Cheesy Potato Casserole with Corn Flakes

    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. 

    Cheesy potato casserole with corn flakes in a pyrex casserole dish

    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.

    Potato Casserole with Corn Flakes and a fried egg

    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.
    Cheesy potatoes with corn flakes. With a fried egg

    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
    Cheesy potatoes with corn flakes. With a fried egg

    Easy Cheesy Potato Casserole with Cornfakes

    An absolutely delicious potato casserole side dish to feed a crowd. For breakfast, dinner, pot luck or Easter. It’s a crowd-pleaser.
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 12
    Calories: 240kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 pounds hash browns Frozen. Thawed
    • 8 ounces Cheez Whiz
    • 2 tablespoons dried onions
    • 16 ounces sour cream
    • 10 1/2 ounce can Condensed Cream of Chicken Soup
    • Salt and pepper to taste
    • 2 cups Cornflakes
    • 4 tablespoons butter melted
    Prevent your screen from going dark

    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

    I made this recipe with shredded frozen hash browns. It would most certainly work with country style cubed hash browns. All that would change is the texture. 

    Nutrition

    Calories: 240kcal | Carbohydrates: 20g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 423mg | Potassium: 335mg | Fiber: 1g | Sugar: 3g | Vitamin A: 560IU | Vitamin C: 8.3mg | Calcium: 120mg | Iron: 2.2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Cornflake Cheesy Potatoes … It’s what’s for brunch,

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    Reader Interactions

    Comments

    1. Ms Dare says

      August 28, 2022 at 8:21 pm

      5 stars
      Can’t loose with this combo of YUM!

      Reply
    2. Virginia Mangin says

      June 25, 2021 at 3:37 pm

      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

      Reply
    3. Susan says

      January 22, 2019 at 11:48 am

      That corn flake topping looks so good! I really like how you paired this with ham and eggs.

      Reply
    4. mjskitchen says

      January 21, 2019 at 9:45 am

      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!!

      Reply
      • Lea Ann Brown says

        January 27, 2019 at 11:15 am

        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.

        Reply
    5. Jean | Delightful Repast says

      January 17, 2019 at 11:48 am

      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.

      Reply
    6. Malcolm says

      January 16, 2019 at 3:37 pm

      Tell me more about the Cream of Chicken soup. Like, the amount. I would like to make this one.

      Reply
    7. PAULINE says

      January 16, 2019 at 11:23 am

      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.

      Reply
    8. Pam Crank says

      January 16, 2019 at 7:16 am

      5 stars
      Ahhh! Love this and love you! I look forward to my email notifications from Cooking on the Ranch!

      Reply
    9. Holly says

      January 16, 2019 at 7:11 am

      5 stars
      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.

      Reply
    10. Larry says

      January 16, 2019 at 6:43 am

      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

      Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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