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A baked potato casserole with a golden brown crust, topped with corn flakes and served on a rustic wooden table
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Potato Casserole with Corn Flakes

Make potato casserole with corn flakes, creamy hash browns and cheese. Learn how to drain the potatoes and keep the cornflake topping crisp.
Course Dinner
Cuisine American
Keyword potato casserole with corn flakes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 420kcal
Author C. Sophie

Equipment

  • Large mixing bowl
  • 9x13-inch baking dish
  • Oven

Ingredients

Hash Brown Potatoes

  • 1 package frozen hash brown potatoes thawed
  • 2 cups cheddar cheese shredded
  • 1 cup sour cream
  • 1 can cream of chicken soup 10 3/4-ounce

Toppings

  • 1 1/2 cups corn flakes
  • 1/2 cup butter melted

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a large mixing bowl, combine the thawed hash brown potatoes, shredded cheddar cheese, sour cream, and cream of chicken soup. Mix well until all the ingredients are fully incorporated.
  • In a separate bowl, mix the melted butter and corn flakes until the corn flakes are evenly coated.
  • Grease a 9x13-inch baking dish with a small amount of butter or cooking spray.
  • Add the potato mixture to the prepared baking dish and smooth the top.
  • Sprinkle the corn flake mixture evenly over the top of the potato mixture.
  • Bake the casserole in the preheated oven for approximately 1 hour, or until the top is golden brown and the casserole is heated through.
  • Remove the casserole from the oven and let it cool for a few minutes before serving.

Notes

Nutritional information:
  • Calories: 420
  • Protein: 15g
  • Carbohydrates: 35g
  • Fat: 26g
  • Saturated fat: 16g
  • Cholesterol: 60mg
  • Sodium: 450mg
  • Potassium: 320mg
  • Fiber: 2g
  • Sugar: 4g
Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.