Hash Brown Casserole With Corn Flakes

scooping up some cornflake casserole with a big spoon

5 from 1 vote

Funeral potatoes, also known as a cheesy hash brown casserole, combine tender hash browns, a creamy, cheesy mix, and a crispy cornflake topping for a comforting, family-friendly meal. Perfect for potlucks and holiday parties!

Prep Time15

Cook Time50

Cool Time5

Total Time1 10

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 752kcal

Author: Samantha Erb

Ingredients

1 tablespoon olive oil
2 32 ounce bags frozen shredded hash browns, thawed
2 10.5 ounce cans cream of mushroom soup
2 cups sour cream
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1 cup onion caramelized
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter melted
2 cups corn flakes cereal

Instructions

Preheat the oven to 375 degrees F, and grease a 9x13 baking dish with the olive oil.
In a large bowl, combine the thawed hash browns, cans of soup, sour cream, cheddar cheese, Monterey jack cheese, caramelized onions, garlic powder, salt, and pepper. Mix them until fully incorporated.
Transfer the creamy hash brown mixture to the prepared baking dish and smooth the top evenly.
In a separate small bowl, toss the 2 cups of crushed cornflakes with 2 tablespoons of melted butter until well coated.
Sprinkle the buttery cornflakes evenly over the top of the casserole and bake in a 375 degree F oven for 45-50 minutes, until it is bubbly and the cornflake topping is crispy and golden brown.
Allow your cheesy potato casserole to cool for 5 minutes before serving it on its own or with a side.

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