Cheesy Potatoes with Corn Flakes is a classic potato casserole side dish featuring diced hash brown potatoes baked in a creamy, cheesy sauce and finished with a crunchy, buttery corn flake topping. This family-friendly comfort food is simple to prepare and makes a crowd-pleasing addition to any meal.
⭐ Why You’ll Love Cheesy Potatoes
This cheesy potato casserole is comforting, versatile, and suitable for everyday dinners or holiday tables. It’s similar in appeal to other rich potato dishes, offering a satisfying balance of creamy interior and crisp, flavorful topping.
The recipe is especially easy because it uses frozen diced hash browns and dried onion flakes—no need to peel, slice, or dice fresh potatoes or onions. That convenience makes it a great option when you want a hearty side without a lot of prep.
This dish pairs particularly well with chicken dishes but complements pork, ham, roasted vegetables, soups, and many other mains. Serve it alongside roasted or grilled vegetables, glazed ham, fried or baked chicken, or a simple green salad for a complete meal.
🧀 Ingredients to Have on Hand
Frozen hash browns: Diced or shredded work; diced gives a chunkier texture while shredded yields a creamier result.
Cream of chicken soup: Use undiluted soup to build a rich, cohesive sauce that clings to the potatoes.
Cheddar cheese: Sharp or mild cheddar can be used depending on your taste. You can also mix cheeses for added depth.
Corn flakes: Either crushed boxed corn flakes or pre-crushed corn flake crumbs create the buttery, crunchy topping that contrasts nicely with the creamy potatoes.
Scroll to the recipe card below for exact quantities and a step-by-step method.
🥔 Substitutions and Variations
You can easily customize this casserole to suit your family’s preferences. Try one of these simple swaps:
- Vegetables: Fold in a cup of lightly cooked broccoli, green beans, or diced bell pepper for added color and nutrition.
- Potatoes O’Brien: Use Potatoes O’Brien (which include onions and peppers) in place of plain hash browns, and reduce the dried onions in the recipe to avoid overpowering the dish.
- Panko crumbs: Replace corn flakes with panko for a different crunchy texture—mix with melted butter before sprinkling on top.
- Crushed potato chips: Use crushed chips as the topping for a salty, extra-crispy finish; omit the additional melted butter since chips contain oil.
📋 How to Make This Recipe
Step 1: Preheat the oven to 350°F and grease a 9″ x 13″ baking dish.
Step 2: Grate the Cheddar cheese and set aside.
Step 3: Melt the butter and reserve 1/4 cup for the topping. Use the remaining butter in the potato mixture.
Step 4: In a large bowl, combine the frozen diced hash browns, grated Cheddar, sour cream, dried onion flakes, undiluted cream of chicken soup, and the melted butter measured for the casserole. Stir until everything is evenly mixed.
Step 5: Spread the potato mixture evenly in the prepared baking dish.
Step 6: Place 1 1/2 cups corn flakes in a sealed plastic bag and crush coarsely with a rolling pin or a heavy bottle, or use pre-crushed corn flake crumbs. Mix the crushed flakes with the reserved 1/4 cup melted butter until well combined.
Step 7: Sprinkle the buttery corn flake mixture evenly over the potatoes and gently press it down to form a topping.
Step 8: Bake uncovered for about one hour, until the casserole is bubbly and the topping is lightly browned. Let it rest a few minutes before serving.
💭 Recipe FAQs
“Funeral potatoes” is a regional nickname for a popular cheesy potato casserole commonly served at family gatherings and community luncheons. The dish typically blends hash browns, a creamy cheesy sauce, and a crunchy topping—very similar to this recipe.
Yes, unsalted butter works fine and reduces sodium. If you prefer the richer, seasoned flavor, use salted butter instead.
Absolutely. Assemble the casserole, cover with foil, and refrigerate overnight. Let it sit at room temperature for about 30 minutes before baking, and allow extra baking time if it’s very cold from the fridge.
Yes—replace the frozen diced potatoes with about 2 pounds of peeled and thinly sliced Russet or Yukon Gold potatoes. Expect a texture closer to a classic au gratin potato dish, and adjust bake time if needed.
🥘 What to Serve with Cheesy Potatoes
This casserole pairs well with many mains and sides and can work for breakfast, brunch, lunch, or dinner. Popular pairings include:
- Chicken: Roast, fried, or grilled chicken complements the creamy potatoes.
- Pork or ham: The sweet-salty notes of ham or smoky pulled pork balance the richness of the casserole.
- Vegetables: Roasted or steamed vegetables such as asparagus, carrots, green beans, or Brussels sprouts add freshness and texture.
- Soup or salad: A light soup or crisp salad pairs nicely for a balanced meal.
🥣 Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. To reheat, add a few teaspoons of water over the top to add moisture, cover with foil, and bake at 325°F for 20–30 minutes until heated through. You can also microwave individual portions, covering briefly and heating on medium power to avoid overcooking.
To freeze: assemble the casserole in a freezer-safe dish, cover tightly with two layers of foil, and freeze. Thaw in the refrigerator overnight before baking and allow extra time in the oven since the casserole will be cold.
🥔 Other Recipes with Potatoes
If you enjoy this casserole and want more potato ideas, try creamy soups, mashed potatoes, or twice-baked recipes. Potatoes are versatile and pair well with a wide range of flavors and preparations.
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Creamy Corn and Potato Soup
-
Yukon Gold Mashed Potatoes
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Cheesy Potatoes with Corn Flakes
-
Double-Baked Mashed Potatoes
If you try this recipe, please consider leaving a rating and a comment describing any variations you made or tips that worked well for you.
Recipe
Cheesy Potatoes with Corn Flakes
Ingredients
- 1/2 cup Cheddar cheese, grated
- 3/4 cup salted butter, melted and divided
- 1 (2 lb) bag frozen diced hash brown potatoes
- 1/2 cup dried onion flakes
- 1 cup sour cream
- 1 can cream of chicken soup (undiluted)
- 1 1/2 cups corn flakes, crushed or pre-crushed crumbs
Instructions
Combine ingredients
- Preheat oven to 350°F and grease a 9″ x 13″ pan.
- Grate the Cheddar cheese and set aside.
- Melt the butter and reserve 1/4 cup for the topping.
- In a large bowl, mix the frozen diced potatoes, grated Cheddar, sour cream, dried onion flakes, the can of cream of chicken soup (undiluted), and 1/2 cup of the melted butter. Stir until combined.
- Spoon the potato mixture into the prepared baking dish and spread evenly.
- Place 1 1/2 cups corn flakes into a sealed bag and crush coarsely. Combine the crushed flakes with the reserved 1/4 cup melted butter to form the topping.
- Sprinkle the corn flake topping evenly over the potatoes and gently press to set.
Bake and serve
- Bake uncovered for 60 minutes or until the top is lightly browned and the casserole is bubbling around the edges. Let rest a few minutes before serving.
Notes
You can make corn flake crumbs from boxed corn flakes by placing 1 1/2 cups of cereal in a sealed plastic bag and crushing with a rolling pin. The homemade crumbs create a crunchy and flavorful topping. Serve with creamed corn, roasted pork, or a simple green salad for a classic comfort meal.
Nutrition
Estimated per serving: Calories 549 kcal; Carbohydrates 72 g; Protein 10 g; Fat 26 g; Saturated Fat 16 g; Sodium 554 mg; Fiber 4 g; Sugar 7 g. These values are approximate and for guidance only.