Cheesy Hashbrown Casserole

Cheesy hashbrown casserole is a potato casserole that is a wonderful side dish. You can put this together so quickly. I love to bring this casserole to a potluck dinner. There are never any leftovers to bring home.

cheesy hashbrown potato casserole in a bowl and baking dish

Having a few incredible recipes up your sleeve can really save the day the next time you need to whip up something delicious in a hurry. It is hard to go wrong with a potato-based side for simplicity, value, and the broadest crowd appeal. But how much mashed potatoes or potato salad can one person eat? Change things up with this unique cheesy hashbrown casserole. Some people may refer to this casserole as ‘funeral potatoes,’ but this a very lively dish that has just about everything you want in a side dish like bold flavors and a great crunch. Try making this recipe for a hash brown casserole with corn flakes the next time you get that unexpected invite to a potluck dinner or just want to switch up your regular family meals.

Hash Brown-style or Diced Potatoes?

Tradition dictates that a cheese hashbrown casserole is made with shredded potatoes, but don’t feel like you are compelled to keep things classic. Go ahead and change things up by substituting diced potatoes instead if that is what you have on hand. Just remember that there is a reason why most people prefer to use hash brown-style potatoes in this dish. Hash brown-style potatoes are cut into thin strips and when piled together, create something like a nest with plenty of air pockets. This results in a lighter casserole than using diced potatoes. But if you don’t have a bag of hash brown potatoes in the freezer or potatoes and a box grater, using diced potatoes will not ruin the recipe.

Should I Thaw the Hash Brown Potatoes Before Cooking?

The simple answer is yes, but there’s a little more to it than just that. While many people cook hash brown potatoes from frozen in the pan without any problems when you used them in a casserole, the excess moisture can’t evaporate as easily, and you are likely to end up with a watery side dish. No one wants that.

The best way to thaw your hash brown-style potatoes is in the fridge overnight. To thaw them in a hurry, you can use the defrost function on the microwave. Whichever method you choose, remember to pat the potatoes dry with a paper towel before using.

Gussying Things Up a Bit

This is a great recipe as written, but you may want to try these some of these popular variations to switch things up:

  • Add cubed cooked ham and green peppers to make a breakfast casserole.
  • For a more refined appearance, try substituting the corn flakes with panko bread crumbs. Or why not go potato crazy by using potato chips instead?
  • Replace the cheddar cheese with your favorite cheese. Pepper jack or smoked gouda are fantastic choices that will give your casserole a flavor boost.

Tips for Storing and Reheating a Hash Brown Casserole With Corn Flakes

  • You can assemble funeral potatoes in advance and freeze. Just don’t freeze with the corn flakes topping. Thaw the casserole and add the corn flakes before baking.
  • Reheat in the oven. Although not as good as freshly baked, you can reheat a cheesy hash brown casserole in a 350-degree oven for 20 – 30 minutes.

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Here’s a list of what you need:

  • Frozen hash browns
  • Chicken broth
  • Shredded sharp Cheddar cheese
  • Sweet onion
  • Sour cream
  • Butter
  • Corn flakes
cheesy hashbrown casserole ingredients

How do you make cheesy potato hashbrowns from scratch?

  1. In a large bowl mix the hash brown potatoes, half of the shredded cheddar cheese, chopped onion, sour cream, and chicken broth.
    cheesy hashbrown casserole ingredients in a mixing bowl
  2. Melt the butter in a small saucepan.
  3. Add corn flakes to melted butter and stir to coat corn flakes with butter.
    corn flakes and melted butter in a saucepan
  4. Pour hash brown mixture into a baking dish and sprinkle cheese on top.
  5. Spread the buttered corn flakes on top.
  6. Cover with aluminum foil and bake at 350 degrees for 1 hour or until the topping becomes golden brown.
    cheesy hash brown potato casserole in a baking dish
  7. Remove the casserole from the oven and let stand for 15 minutes before serving.

Watch the video below to see how easy it is to make!

cheesy hashbrown potato casserole in a bowl and casserole dish

Love potato casseroles? Try these recipes

Favorite Casserole Recipes

Be sure to check out more of my easy casserole recipes and the best Thanksgiving side dish recipes.

Thanks to Gregory Braun for sharing this recipe.

cheesy hashbrown potato casserole in a bowl and baking dish

Cheesy Hashbrown Casserole

This cheesy hashbrown potato casserole with cornflake crust a potluck favorite for so many of us, and best of all it is easy to put together.
5 from 8 votes
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: cheesy hashbrown casserole, hashbrown casserole
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10
Calories: 784kcal


  • 2 pounds frozen hash browns
  • 14 ounces chicken broth
  • 32 ounces shredded Sharp Cheddar cheese
  • 1 cup chopped sweet onion
  • 16 ounces sour cream
  • 4 ounces butter
  • 2 cups crushed corn flakes


  • Preheat oven to 350 degrees. 
  • In a large bowl mix the hash brown potatoes, half of the shredded cheddar cheese, chopped onion, sour cream, and chicken broth. In a small saucepan melt 1/2 cup of butter. When the butter is melted add crushed corn flakes.
  • Pour potatoes in a 9 x 13-inch baking dish, sprinkle with remaining cheese. Spread the melted butter and cornflake crust ton top of the potato and cheese mixture. Cover dish with aluminum foil. Bake for 60 minutes or until the topping becomes golden brown. Remove from oven and let stand for 15 minutes before serving to all the cheese to congeal before serving.



Calories: 784kcal | Carbohydrates: 59g | Protein: 29g | Fat: 49g | Saturated Fat: 30g | Cholesterol: 143mg | Sodium: 1192mg | Potassium: 541mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2320IU | Vitamin C: 21.4mg | Calcium: 725mg | Iron: 15.4mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Ron

    I have never understood why people put music to their videos turned up so loud that you can’t understand what they are saying. Some of us are hard of hearing and their isn’t any captions to help either. Am I listening to music, or watching a video to learn a recipe. Choose one please, or turn the music down so it is an UNDERTONE.

  2. Coleen Keefer

    5 stars
    This recipe is great. I have been making it for a long time. I used to not put the butter or chicken broth in it. Then I started adding the butter and it made a huge difference. Very good. Since
    the taste was so much better with the butter I never bothered with the chicken broth, I don’t think that is necessary.

  3. Sue Foucault

    I’ve had this dish many times but have never made it. I plan on making it for a gathering soon. But you do not list the size of the large bag of Or Ida hash browns….how many ounces is that bag?

    Thank you!!

  4. fedup222

    Chicken Broth? My recipe call for a can of Cream of Chx soup and opt potato chips on top not cereal. Cheese is cut down to 16oz also.

    • stephaniemanley

      I think this recipe has a lot of variations. This version is very tasty, just like your version sounds.

    • Wendy

      Then obviously this is a different recipe then yours… At King’s restaurant,Its made with chicken broth,Not cream of chicken soup,ask any waitress!!!

  5. Kd5kids

    Interesting. I have 2 different versions of this type of casserole. Here in Utah, they call them funeral potatoes cause you can make huge pans to take for funeral suppers. Anyhow, I have never heard of using the chicken broth. One I have calls for just making a simple white sauce and the other is actually sour cream and a can of cheddar cheese soup. I bet the chicken broth would have a good flavor to it.

  6. Pam

    We have taken leftover ham from dinner and cubed it and put it in this, it is really awesome. We have also but bacon in it that makes a good breakfast casserole.

  7. I call them heart attack potatoes

    If you really want to make this a must have for dinners and family get togethers, get a 16 oz can of French’s Fried Onions and put that on top for the last 10 minutes of booking. Trust me, it’s out of this world

  8. Chris Patty

    This a great recipe and very very good. I have had this recipe twice. The first time I used the 16oz of chicken broth and it was way to runny, but the second time I used half of what the recipe called for and it came out perfect.

  9. Heather

    I’ve had it with the frosted flakes and it was amazing. and I like the chunky hashbrowns that have the red and green peppers in it. I thought it would be bad with the frosted flakes but a friend of mine made it and I loved it.

  10. Stacieshae

    Trust me…..don’t use frosted flakes…only use cornflakes but do use cream of chicken soup and not chicken broth as the recipe states above… My family as been eating this recipe for over 30 years and it is our favorite!!!!!

  11. megan

    Sounds weird but if you use frosted flakes instead of the plain flakes it tastes alot better. Also if you are a vegetarian it works without the cream of chicken. I just use extra butter in place.

5 from 8 votes (4 ratings without comment)

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