This hashbrown casserole recipe is loaded with melty cheese, sour cream, and cream of mushroom soup. Then, all of that tasty tastiness gets topped with crunchy cornflakes to make a breakfast casserole that's to die for! Plus, it's crazy easy to make. In fact, all you have to follow is a handful of simple steps to put it together and then it's ready in no time.
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Why You'll Love This Hashbrown Cornflake Casserole Recipe
- It's versatile. You can make this for breakfast and serve it with some Jimmy Dean breakfast sausage, or you can serve it for dinner served along with this meatloaf with brown gravy for the ultimate comfort food meal.
- Better than cheesy potatoes. Traditional cheesy potatoes or funeral potatoes are delicious, but this spin on the beloved dish takes it to another level. The creamy and cheesiness from the hashbrowns and the crunchiness from the cornflake cereal are a combination that's just to die for!
- Beyond easy to make. You literally just have to mix the ingredients together and then assemble everything in a casserole dish. Then, just bake it and serve it!
- Hashbrowns- if you use frozen hash browns, let them thaw completely before adding them to the mixture.
- Cheddar cheese- the key to the ooey-gooey goodness.
- Cream of mushroom soup- you can use other creamy condensed soups like chicken soup instead.
- Sour cream- for some extra creaminess.
- Onion powder, salt, and pepper- crucial seasonings used to enhance the flavor of this casserole.
- Butter- it's melted and used in the cornflake topping and in the hashbrown mixture.
- Cornflakes- crushed into smaller pieces.
How To Make Hashbrown Casserole with Corn Flakes
Step 1: Prepare. Preheat the oven to 350°F and lightly grease a 9-inch baking dish with some cooking spray.
Step 2: Combine the ingredients. Combine the thawed hash browns with cream of mushroom soup, sour cream, onion powder, salt, pepper, and half the melted butter. Stir in the cheddar cheese and mix until well combined.
Step 3: Top with cornflakes. Transfer the mixture to the prepared baking dish. Combine crushed corn flakes with the remaining butter and stir well to combine. Add the cornflakes evenly to the top of the casserole.
Step 4: Bake. Cover the casserole with aluminum foil and bake for 45 minutes. Uncover the casserole and bake for 5 more minutes or until the cornflakes are crispy and slightly darker in color.
Step 5: Serve and enjoy! Let the casserole cool briefly before serving, then slice it into squares and serve with your desired side dishes. Enjoy!
Tips To Make The Best Recipe
- Grease the casserole dish with a light layer of butter. This will make the edges deliciously crispy and buttery.
- Let the casserole cool for 10-15 minutes before cutting into it. This will help it stay intact when you serve it.
- Make sure you thaw the frozen hash browns before adding them to the filling, or the excess moisture will ruin the texture of the casserole.
Storing and Reheating Instructions
In the fridge: To store any leftover hashbrown casserole, cover the casserole dish with foil or transfer it to an airtight container. Store it in the fridge for 3-5 days.
In the freezer: Transfer the leftovers to a freezer-safe container and store them for about 4 months.
Reheating: The best way I’ve found to reheat this hash brown casserole is in the oven at 350°F for 10-ish minutes depending on the amount. You can also quickly reheat single-serving portions of this hashbrown casserole in the microwave in 30-second increments until heated through.
More Casserole Recipes
- Crescent Roll Breakfast Casserole
- Velveeta Broccoli Casserole
- Cream Cheese Corn Casserole
- Artichoke Casserole
- Chicken Noodle Casserole
- 1lb. Frozen hashbrowns, thawed
- 1 cup cheddar cheese
- 6oz. Cream of mushroom soup
- 8oz. Sour cream
- ½ teaspoon onion powder
- Salt and pepper, to taste
- ½ cup melted butter, divided
- 1 cup cornflakes, crushed
- Preheat oven to 350°F. Lightly grease a 9-inch baking dish with some cooking spray.
- Combine hash browns with cream of mushroom soup, sour cream, onion powder, salt, pepper, and half the butter.
- Stir in cheddar cheese and mix until well combined.
- Transfer the mixture to a baking dish.
- Combine cornflakes with the remaining butter and stir well to combine.
- Add the cornflakes on top of the casserole.
- Cover the casserole with aluminum foil and bake for 45 minutes. Uncover the casserole and bake further for 5 minutes or until the cornflakes are crispy.
- Cool briefly before serving.
Serving Size:1 square
Amount Per Serving: Calories: 402Total Fat: 33gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 63mgSodium: 668mgCarbohydrates: 23gFiber: 2gSugar: 2gProtein: 7g