Cheesy Cornflake Potato Bake

Cheesy Cornflake Hashbrown Bake brings creamy potatoes, sharp cheddar, and a buttery cornflake crunch together in one craveable pan—holiday-worthy, potluck-ready, and weeknight easy.

Funeral potatoes go by many names, but the result is always the same: a hot, bubbling casserole that disappears fast. Thawed shredded hash browns keep things no-fuss, cream of chicken soup and sour cream create a plush sauce, and a golden cornflake lid adds that satisfying crackle. The oven handles the heavy lifting while your kitchen smells like pure comfort.

Serve it alongside ham or roast chicken, make it the star of brunch with eggs and fruit, or slide it into the center of a potluck spread. It’s the kind of “hand-me-the-spoon” side that earns recipe requests on the first bite.

Cheesy Cornflake Hashbrown Bake Ingredients

• Frozen shredded hash browns — The tender, hearty base that soaks up creamy sauce without turning mushy.
• Cream of chicken soup — A reliable shortcut that brings savory body and silky texture.
• Sour cream — Adds tang and richness for that classic, spoonable comfort.
• Shredded cheddar cheese — Melts into the potatoes and crowns the bake with bold, cheesy flavor.
• Onion (optional) — Finely chopped for gentle sweetness and a little bite.
• Unsalted butter — Half enriches the filling; half crisps the cornflake topping.
• Cornflake cereal — Lightly crushed for a nubby, golden crunch that won’t get lost.
• Salt & black pepper — Simple seasoning that keeps flavors bright and balanced.

How to Make This Cheesy Cornflake Hashbrown Bake

STEP 1: Heat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish so the creamy base releases cleanly and the edges can caramelize.

STEP 2: In a large bowl, combine thawed hash browns, cream of chicken soup, sour cream, cheddar, chopped onion (if using), salt, pepper, and half of the melted butter. Stir until the shreds are evenly coated and the mixture looks rich and cohesive.

STEP 3: Spoon the potato mixture into the prepared dish and smooth the top so the bake heats evenly from corner to corner.

STEP 4: In a separate bowl, toss lightly crushed cornflakes with the remaining melted butter until every flake glistens. Scatter the buttered flakes evenly over the surface without pressing; airy layers bake up crisper.

STEP 5: Bake 45–50 minutes, until the casserole is hot and bubbling around the edges and the cornflakes are deeply golden. If extra color is desired, give it a brief watchful broil at the end.

STEP 6: Rest 5–10 minutes so the creamy base settles into neat scoops. Serve warm and watch the pan empty.

FAQs

Using fresh versus frozen potatoes

Freshly grated potatoes can work beautifully when rinsed well and dried thoroughly to remove excess starch and moisture. Frozen shredded hash browns offer convenience and a consistent, tender texture once thawed and patted dry, helping the creamy base set properly while the topping stays crisp and light.

Making the casserole ahead of time

Assembly can be done a day in advance by mixing the filling and spreading it in the dish, then refrigerating tightly covered. The cornflake topping is best added just before baking to preserve crunch. A chilled casserole typically needs a few extra minutes in the oven to heat through evenly.

Swapping the soup or adding mix-ins

Cream of mushroom or cream of celery soup substitutes smoothly for a different profile. Stir-ins such as diced ham, cooked bacon, or thawed peas fit comfortably without upsetting the casserole’s balance. Keeping additions well-drained and modest ensures the base remains creamy rather than loose.

Achieving a crunchy topping without burning

Even crumbs and an even butter coating encourage uniform browning. Baking uncovered at a steady 350°F lets moisture escape so cornflakes toast instead of steam. If the top darkens before the center bubbles, a loose foil tent for the final minutes protects color while the filling finishes.

Gluten-free and other simple adaptations

Certified gluten-free hash browns and a gluten-free condensed soup (or homemade roux-based sauce) convert the dish easily. Crushed gluten-free cornflakes or buttered panko-style crumbs provide crunch. Seasoning can be adjusted with a pinch of garlic powder or smoked paprika to keep flavors lively.

Helpful Tips

• Thaw thoroughly: Fully thawed, well-dried hash browns help the custardy base set and prevent watery pockets.
• Cheese matters: A blend of sharp cheddar with a little Monterey Jack delivers both bold flavor and excellent melt.
• Pan choice: A light-colored metal pan browns the edges reliably; glass may need a few extra minutes.

What to Serve with Funeral Potatoes

• Roast or grilled mains: Ham, roast chicken, or smoked sausage complement the creamy, cheesy richness.
• Bright greens: Lemony green beans, a crisp salad, or roasted broccoli add freshness and snap.
• Brunch spread: Scrambled eggs, fruit salad, and biscuits turn this into an easy centerpiece.

Storage & Reheating

Cool to just warm, then cover and refrigerate for up to 4 days. Reheat, covered, at 325°F (165°C) until hot, then uncover for a few minutes to re-crisp the topping. Individual portions warm well in a toaster oven or air fryer for a speedy crunch refresh. For longer storage, freeze tightly wrapped portions for up to 1 month; thaw overnight, reheat gently, and finish with a handful of fresh cornflakes if extra crunch is desired.