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Easy Hashbrowns Casserole With Corn Flakes

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In addition to being easy to make, this Hashbrown Casserole with Corn Flakes just may be the ultimate comfort food that can be served as a side dish or for breakfast and is the perfect dish to bring to a work or church potluck dinner. It’s also a great dish to enjoy for holiday breakfast or a lazy Sunday brunch.

Baked hash brown casserole topped with chopped chives.

This cheesy hashbrown casserole recipe is popular around the country and is known by a few other names, among them Funeral Potatoes, Cheesy Potatoes, and Amish Funeral Potatoes.

What you’ll love about this recipe:


  • This dish is versatile – you can use either cubed hash browns or shredded hash browns.
  • You can use your favorite cheese or cheese blend. If you like things on the spicy side, consider using Pepper Jack cheese.
  • You can make it a complete meal by adding chopped ham or cooked bacon. This would make it an awesome breakfast casserole and a great item to add to your brunch menu or “breakfast for dinner” menu.
  • It’s the perfect side dish for holiday dinners like Christmas and Easter. It naturally pairs well with pork chops and ham.

Let’s take a look at how to make this delicious potato dish.

Ingredients

  • 2 pounds frozen cubed hash browns, thawed
  • 10.75 ounces condensed cream of chicken soup
  • 2 cups shredded cheese
  • 8-ounce container of sour cream
  • 1 cup yellow onion diced
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup butter melted

Cornflake Topping

  • 4 cups Corn Flakes
  • ¼ cup butter melted
Ingredients to make hash browns casseroles in bowls.

Directions

1. Start by preheating your oven to 350° Fahrenheit. Spray 9×13-inch baking dish with non-stick cooking spray.

2. Combine hash browns, cream of chicken soup, cheese, sour cream, onion, salt, pepper, and ½ cup melted butter in a large mixing bowl. Pour the mixed ingredients into the prepared baking dish.

Hash browns, cheese, cream soup, sour cream, and seasoning in a large white bowl.

3. Crush cornflakes until the total volume is equal to 2 cups. Toss the crushed cornflakes with ¼ cup melted butter.

Hash brown casserole in a 9x13-inch metal baking pan.

4. Spread the cornflake mixture over the top of the potato casserole and bake in the preheated oven for 45 minutes to 1 hour.

Scoop of hash brown casserole on a large black spoon.

Store any leftover potato casserole in an airtight container for up to 4 days.

Notes

  • If you notice the topping starting to brown or become dark during cooking, cover the top of the casserole with aluminum foil.
  • Do you like to mix things up? Instead of a crushed cornflake topping, crush two sleeves of Ritz crackers, toss with ½ melted butter, and use for the topping.
  • This recipe was tested using salted butter. If you prefer to use unsalted butter, adjust the seasonings as needed.
  • If using frozen hash browns, thaw them overnight in the refrigerator before using them.

While most versions of this recipe use sharp Cheddar cheese, you can substitute Cheddar Jack, Colby Jack, or your favorite cheese blend on a 1:1 basis in the place of Cheddar. You can swap cream of mushroom soup for the cream of chicken.

To increase the protein in the dish, add 1 to 2-cups of cooked meat, such as diced ham or cooked bacon.

Why are they called Funeral Potatoes?

According to Southern Living, the dish got its name because of their association to funerals.  The dish is easy to make, travels well, and feeds a crowd.  This is a popular comfort dish in the South, Salt Lake City, and with the Latter-Day Saints.

What is Cracker Barrel’s hashbrown casserole made of?

According to the Cracker Barrel website, the Cracker Barrel Hash Brown Casserole is made with “Shredded potatoes, Colby cheese, chopped onions, our signature seasoning blend, salt and pepper.” 

Note: It does not have a cornflake topping.  

Baked hash brown casserole topped with chopped chives.

Hash Brown Casserole

This comfort dish is loaded with potatoes and cheese and finished with a buttery Corn Flake topping.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12
Calories: 318kcal

Ingredients

  • 2 pounds hash brown potatoes
  • 10.75 ounces condensed cream of chicken soup
  • 2 cups shredded cheese
  • 8 ounces sour cream
  • 1 cup onion diced
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup salted butter melted

Corn Flake Topping

  • 4 cups Corn Flakes
  • ¼ cup salted butter melted

Garnish

  • Chives or green onions diced

Instructions

  • Preheat oven to 350° Fahrenheit. Spray 9×13-inch baking dish with nonstick cooking spray.
  • Combine hash browns, cream of chicken soup, cheese, sour cream, onion, salt, pepper, and ½ cup melted butter in a large mixing bowl. Pour potato mixture into prepared baking dish.

Corn Flake Topping

  • Crush Corn Flakes until the total volume is equal to 2 cups. Combine crushed cornflakes with ¼ cup melted butter.
  • Spread buttery Corn Flakes over the top of the potato casserole and bake in the preheated oven for 45 minutes to 1 hour.
  • Top with diced chives or green onions, if desired.

Notes

If you are going to use frozen hash browns, be sure to thaw them overnight in the refrigerator prior to using them.
Do you like to mix things up?  Instead of a crushed Cornflake topping,  crush two sleeves of Ritz crackers and toss with ½ melted butter and use as you would the Cornflake topping.

Nutrition

Serving: 1 | Calories: 318kcal | Carbohydrates: 25g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 545mg | Potassium: 308mg | Fiber: 2g | Sugar: 2g | Vitamin A: 812IU | Vitamin C: 9mg | Calcium: 134mg | Iron: 4mg
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