Cheesy Potato Cornflake Crust (Print View)

A cheesy potato casserole topped with a golden, crunchy cornflake and cheddar crust for a cozy meal.

# Components:

→ Potatoes

01 - 1 (32 oz) bag frozen shredded hash brown potatoes, thawed

→ Sauce

02 - 1 (10.5 oz) can condensed cream of chicken soup
03 - 1 cup sour cream
04 - 1/2 cup unsalted butter, melted
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper

→ Cheese

09 - 2 cups sharp cheddar cheese, grated

→ Topping

10 - 3 cups cornflakes, lightly crushed
11 - 1/4 cup unsalted butter, melted
12 - 1 cup sharp cheddar cheese, grated

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine thawed hash browns, cream of chicken soup, sour cream, 1/2 cup melted butter, garlic powder, onion powder, salt, black pepper, and 2 cups grated cheddar cheese. Stir until fully combined.
03 - Spread the potato mixture evenly into the prepared baking dish.
04 - In a separate bowl, toss crushed cornflakes with 1/4 cup melted butter until well coated. Stir in 1 cup grated cheddar cheese.
05 - Sprinkle the cornflake-cheddar mixture evenly over the potatoes.
06 - Bake, uncovered, for 40-45 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
07 - Let rest 10 minutes before serving.

# Expert Advice:

01 -
  • The cornflake crust shatters when you bite into it, then gives way to creamy potato beneath—it's textural magic.
  • People always ask for the recipe because they can't believe something this indulgent is actually straightforward to make.
  • It disappears at potlucks, which means you'll never have to take home leftovers.
02 -
  • Don't skip thawing the hash browns—frozen potatoes release water as they cook, and that can make your casserole wet and gluey instead of creamy.
  • The topping will brown faster than the filling cooks, so if it's getting too dark before 40 minutes are up, loosely tent it with foil and keep going.
03 -
  • If you're doubling this for a bigger crowd, bake it in two 9x13 dishes for even cooking rather than trying to pile everything into one deep pan.
  • The magic is in using truly melted butter for the cornflake topping—cold butter won't coat the cereal evenly, and you'll lose that golden, crunchy texture you're after.
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