Cheesy Potato Cornflake Crust (Printable)

Comforting potato dish with a crispy cornflake and cheddar topping, ideal for family meals or potlucks.

# Ingredient List:

→ Potatoes

01 - 32 oz frozen shredded hash brown potatoes, thawed

→ Sauce

02 - 10.5 oz can condensed cream of chicken soup
03 - 1 cup sour cream
04 - 1/2 cup unsalted butter, melted
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper

→ Cheese

09 - 2 cups sharp cheddar cheese, grated

→ Topping

10 - 3 cups cornflakes, lightly crushed
11 - 1/4 cup unsalted butter, melted
12 - 1 cup sharp cheddar cheese, grated

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly.
02 - In a large mixing bowl, combine thawed hash browns, cream of chicken soup, sour cream, 1/2 cup melted butter, garlic powder, onion powder, salt, black pepper, and 2 cups grated cheddar cheese. Stir until fully combined.
03 - Spread the potato mixture evenly into the prepared baking dish.
04 - In a separate bowl, toss crushed cornflakes with 1/4 cup melted butter until well coated. Stir in 1 cup grated cheddar cheese.
05 - Sprinkle the cornflake-cheddar mixture evenly over the potatoes.
06 - Bake uncovered for 40 to 45 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
07 - Let rest 10 minutes before serving.

# Expert Advice:

01 -
  • Effortlessly easy: Just mix, layer, and bake—ready in just over an hour with only 20 minutes of hands-on prep.
  • Crowd-pleasing comfort: Creamy, cheesy potato filling topped with a satisfying golden crunch makes this a guaranteed hit at any gathering.
  • Flexible and adaptable: Easily made fully vegetarian by swapping in cream of mushroom soup, and simple to customize with jalapeños or green onions.
  • Perfect for make-ahead: Assemble the casserole the night before and refrigerate until ready to bake.
  • Generous yield: Serves 8, making it ideal for potlucks, holidays, or feeding a hungry family.
02 -
  • Thaw and drain thoroughly: Make sure hash browns are fully thawed and any excess moisture is pressed out before mixing to avoid a watery casserole.
  • Grate your own cheese: Freshly grated sharp cheddar melts more smoothly than pre-shredded varieties, giving you a creamier filling and a better-fused topping.
  • Don't over-crush the cornflakes: Leave some larger pieces for maximum crunch—lightly crush them by hand rather than using a food processor.
  • Make it ahead: Assemble the casserole (without the topping) the night before, refrigerate, then add the cornflake-cheddar topping just before baking.
  • Check your labels: Some condensed soups and cornflake brands contain gluten or soy—always check packaging if serving guests with dietary restrictions.
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