Hashbrown Casserole Recipe with Corn Flakes (Party Potatoes)
User Reviews
5
Hashbrown Casserole Recipe with Corn Flakes (Party Potatoes)
Description
The Hashbrown Casserole Recipe with Corn Flakes blends thawed frozen hash browns in a rich cheese sauce composed of cheddar and Monterey jack cheeses melted into a roux of butter, flour, milk, and chicken stock with sautéed onions. The sauce is thickened by simmering and includes sour cream for creaminess and tang. The casserole is topped with crushed corn flakes mixed with melted butter that create a crunch during baking, finished with extra cheese sprinkled on top. Baking under foil initially locks moisture for tender hash browns, then uncovering allows the topping to brown.
This casserole combines soft, creamy potatoes with a distinctively crisp, buttery topping. The simmered sauce enhances flavor and binds the potatoes. The combination of two cheeses adds depth and a melty texture. The corn flakes, when combined with butter, crisp up effectively to counterbalance the softness underneath.
Serve this casserole as a hearty side for holiday meals, brunches, or gatherings. It pairs well with roasted meats or as a standalone comfort dish. Garnish with fresh chopped chives for a light onion note and color contrast. The casserole can be prepared ahead and baked when ready.
To prepare efficiently, thaw hash browns ahead or spread frozen potatoes on a baking sheet to thaw quickly while assembling. This dish can be made gluten-free by substituting all-purpose flour with a gluten-free alternative and verifying other ingredients. It can be assembled a day or two before baking (without the corn flake topping) and refrigerated, or frozen (also without topping), with adjustments to thawing and baking times upon reheating. For reheating, cover with foil if the surface browns prematurely.
Ingredients
Potato Casserole
- 32 ounces hash browns thawed, see notes, frozen
- 3 tablespoons butter
- 1 medium onion chopped fine
- 3 tablespoons flour or use Gluten-Free all purpose flour
- 1 cup milk I used whole milk
- 2 cups chicken stock or chicken broth
- 1 ½ - 2 teaspoons kosher salt
- 1 teaspoon black pepper fresh ground
- 1 cup cheddar cheese plus extra for sprinkling, or use your favorite, white, sharp, shredded
- 1 cup Monterey jack cheese plus extra for sprinkling, or use your favorite, shredded
- 1 cup sour cream not fat free, lite okay
Crunchy Topping
- 1 cup cornflakes lightly crushed
- 3-5 tablespoons butter melted
- chives chopped, for garnish if desired
Instructions
- THAW your hash browns (see notes)
- Preheat oven to 350°F and butter or spray a 9x13 casserole dish.
- In a large skillet over medium heat, melt butter and saute the onion until soft, then sprinkle with flour cooking and stirring for one minute. Slowly whisk in milk and chicken stock bringing the mixture to a low boil, allowing it to simmer until thickened, stirring, it won't take long. Season with salt and pepper. Remove from heat and stir in shredded cheeses, stirring until melted in.
- In a large bowl combine cheese sauce with hash browns and sour cream, adjust seasonings if needed and transfer to 9x13 casserole baking dish (well sprayed or buttered). Smooth potato mixture on top.
- Mix 3-5 tablespoons melted butter with corn flakes for the topping and spread evenly over the potato mixture. Cover with foil for first 20 minutes, then sprinkle with extra cheese and bake until golden, bubbly and melty. You may drool now! If desired, garnish with chopped chives.
Notes
- If you forget to thaw hash browns, spread them frozen on a lined baking sheet to thaw quickly while preparing other ingredients.
- Use gluten-free flour substitute and check ingredients if gluten-free version is needed.
- Assemble casserole ahead without the corn flake topping; cover and refrigerate for 1-2 days before baking.
- Freeze casserole without topping for up to 2-3 months; thaw overnight and bake adding topping as directed.
- Reheat individual portions briefly in a microwave; reheat larger portions covered with foil in a 350°F oven to prevent overbrowning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-12 servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 386kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 65mg | 22% |
| Sodium | 853mg | 36% |
| Potassium | 550mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 722IU | 14% |
| Vitamin C | 11mg | 12% |
| Calcium | 304mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
