This is a cheesy hashbrown casserole recipe with Corn Flakes. It has no canned soup and is made from scratch. It's great for making ahead for holiday dinners, church potlucks, or family gatherings. Just pop it in the oven the next day when you're ready.
A cheesy hash brown casserole with buttery Cornflakes on top is a delightful dish that combines creamy hash browns with a crunchy, golden topping.
Let me just say I’ve eaten my share of cheesy hash brown casserole. They are a family favorite, and mine is no exception.
After all, it is the best comforting side dish, which is one of the reasons they’re served at after-funeral luncheons. Because of this, they’re also called cheesy funeral potatoes.
In addition to that, they’re easy to make ahead, put in the fridge, and pop in the oven the next day.
I began making cheesy potato casserole this way because my mother found that her main migraine trigger is MSG (monosodium glutamate). MSG is added to a lot of our foods as a flavor enhancer, but she cannot tolerate it.
Most of the canned condensed soups or cream of “insert vegetable or meat” soups at the grocery store contain MSG. I had to get creative and start making my own from scratch for her.
You can find my version of homemade cream of chicken soup here, but I also include it in the recipe card below so you do not have to leave the page. It makes the perfect amount for this recipe.
Ingredients for Cheesy Potatoes
- Frozen Hashbrowns
- Shredded Cheddar Cheese
- Sour Cream
- Butter
- Reduced-Sodium Chicken Broth
- Milk
- All-Purpose Flour
- Garlic Powder
- Salt
- Black Pepper
- Crushed Corn Flakes
- Fresh Parsley, optional
How to Make Cheesy Hashbrowns
- Preheat oven to 350 degrees Fahrenheit. Spray a 13″x9″ baking dish or 2-quart casserole dish with non-stick cooking spray.
- Make the cream of chicken soup in a small saucepan. Add chicken broth and milk and bring to a boil. Reduce to a simmer and whisk in the flour. Add salt and pepper to taste, and continue stirring for 1 minute. Remove from the stove and allow to cool slightly.
- Combine hash browns (make sure there are no clumps), 1 cup cheddar cheese, sour cream, ½ cup melted butter, homemade cream of chicken soup from the saucepan, and seasonings in a large bowl. Pour the potato mixture into the prepared casserole dish.
- Melt 2 tablespoons butter in a small dish. Crush Corn Flakes and mix them into the butter. Add ½ cup of cheddar cheese to the top of the casserole, then add crushed Corn Flakes. Sprinkle parsley over top.
- Bake in the oven for 45 minutes until the mixture is cooked through to the center and the top is golden brown.
Substitutes
Broth: Since the cream of chicken soup is from scratch, it makes it easier to adjust the salt content in the recipe. I always use low-sodium chicken broth, but no-salt chicken broth can be used to cut salt further if you’re watching your sodium intake.
Vegetable broth can also be substituted for a vegetarian dish.
Crispy Topping: If you only have Frosted Flakes on hand, you can give it a try. I’ve done it before and it does have a sweetness to it, but still gives the same crunchy topping.
I probably wouldn’t do it again because it makes it sweeter and less savory. Instead, I’d go with, panko breadcrumbs (something I also do with baked pasta dishes for extra crunch on top), crushed crackers, or potato chips.
Hamburger: Why not turn it into a full meal? Add cooked ground beef, diced peppers, and onions, and serve it as a main dish.
Make-Ahead Instructions
You can make the hash browns up to 24 hours ahead of time with everything mixed in your casserole dish. Cover it with plastic wrap or aluminum foil and store them in the refrigerator.
When you’re ready to cook remove the plastic wrap or aluminum foil, add the Corn Flake topping, and pop it in the oven 45 minutes before your meal time.
To freeze before baking, mix all ingredients according to directions, place them into a freezer-safe container or an aluminum pan, and cover with freezer wrap or aluminum foil. It can last up to 6-12 months frozen.
Once you’re ready to bake it, take it out the day before and allow it to thaw in the refrigerator at least overnight. Add the crunchy Corn Flake topping right before baking. Bake it according to the directions in the recipe card once it’s no longer frozen in the center.
Storing Leftovers
Refrigerating
Store cooked leftover casserole in the refrigerator in an airtight container (or cover your casserole dish) for up to 3 to 5 days.
Freezing
To freeze leftovers after baking, it is best to do so within 2 hours of baking to prevent any bacteria growth to begin.
Place the cheesy hashbrowns in a freezer-safe container, like an aluminum pan as mentioned above, and cover with freezer wrap or aluminum foil so that it is airtight. It can last up to 2-3 months frozen.
Once you are ready to reheat the already baked dish, remove it the day before and thaw it in the refrigerator at least overnight.
It’s best to reheat in the microwave to prevent drying out in the oven (But make sure not to put aluminum in the microwave!)
Recommended Recipes
- Bacon Ranch Chicken and Potato Casserole
- Cheesy Leftover Ham and Potatoes
- Creamed Chicken and Biscuits Casserole (Ring Around The Chicken)
- Creamy Loaded Potato Soup
- Easy Breakfast Casserole with Sausage and Potatoes
- Ham, Egg, & Cheese Croissant Breakfast Casserole
- Spicy Tater Tot Casserole
- Potatoes Au Gratin
Hash Brown Casserole with Corn Flakes (No Canned Soup)
Ingredients
Hashbrowns
- 30 ounces Frozen Hash Browns
- 1 cup Reduced-Sodium Chicken Broth
- ¼ cup Milk
- ¼ cup All-Purpose Flour
- 16 ounces Sour Cream
- 1 ½ cups Shredded Cheddar Cheese divided
- ½ cup Melted Butter
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
Topping
- ¾ cup Crushed Corn Flakes
- 2 tablespoons Melted Butter
- Fresh Chopped Parsley for topping
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 13″x9″ baking dish or 2-quart casserole dish with non-stick cooking spray.
- Make the cream of chicken soup in a small saucepan. Add chicken broth and milk and bring to a boil. Reduce to a simmer and whisk in the flour. Add salt and pepper to taste, and continue stirring for 1 minute. Remove from the stove and allow to cool slightly.
- Combine hash browns (make sure there are no clumps), 1 cup cheddar cheese, sour cream, ½ cup melted butter, homemade cream of chicken soup from the saucepan, and seasonings in a large bowl. Pour the potato mixture into the prepared casserole dish.
- Melt 2 tablespoons butter in a small dish. Crush Corn Flakes and mix them into the butter. Add ½ cup of cheddar cheese to the top of the casserole, then add crushed Corn Flakes. Sprinkle parsley over top.
- Bake in the oven for 45 minutes until the mixture is cooked through to the center and the top is golden brown.
Anne says
I have made this many times. Our favorite go to side. I have even used fresh potato’s multiple times. Attempting to freeze some unbaked soon due to making too much.