Cheesy Potatoes with Corn Flakes
Servings: 12 servings
Equipment
Ingredients
- 1 (30 ounce) bag frozen shredded hash browns thawed
- 2 ½ cups shredded sharp cheddar cheese
- 1 ½ cups sour cream
- 1 (10.5 ounce) can cream of chicken soup
- 4 ounces cream cheese softened
- ½ cup yellow onion finely diced or shredded
- ½ cup salted butter melted and divided
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 cups lightly crushed corn flakes crush then measure
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, mix together the shredded cheese, sour cream, soup, cream cheese, onion, ¼ cup melted butter, garlic powder, parsley, smoked paprika, and black pepper until combined.
- Stir in the thawed shredded hash browns until evenly coated.
- Spread the potato mixture evenly into the prepared baking dish and smooth the top into an even layer.
- In a small bowl, toss the crushed corn flakes with the remaining ¼ cup melted butter until well coated. Sprinkle the buttery corn flakes in an even layer over the top of the potatoes.
- Bake for 40–45 minutes, or until the casserole is bubbling at the edges and the corn flake topping is golden brown and crispy. Let it sit for 10 minutes before serving. Serve warm.
Notes
Thawing instructions: Frozen hash browns can be thawed by placing them in the refrigerator overnight. If you’re short on time, spread them out on a baking sheet and leave at room temperature for about an hour until thawed. You can also microwave them in short intervals, stirring in between, just until they’re no longer frozen. If they have excess moisture after thawing, pat them dry with paper towels before mixing into the casserole.
Make-ahead directions: Assemble the casserole without the topping, cover, and refrigerate until ready to bake. Add the corn flake topping just before baking. Let sit at room temperature for 20 to 30 minutes, then bake as directed, adding a few extra minutes if needed until hot and bubbly.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 350°F (175°C) until warmed through. The topping may soften slightly, so you can add a fresh sprinkle of corn flakes before reheating if you want extra crunch.
Freezer: It’s best to freeze the cheesy hash brown mixture without the cornflake topping so it stays crisp when baked. Thaw in the refrigerator overnight, add the topping just before baking, and cook as directed until hot and bubbly.
