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0 from 15 votes

Hashbrown Casserole Recipe with Corn Flakes (Party Potatoes)

Cheesy potato casserole topped with buttery corn flakes, creamy, cheesy, easy with no canned soup. The best potluck and holiday dish ever. Make ahead and gluten free option.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings: 8 -12 servings
Calories: 386 kcal
Course: Side Dish
Cuisine: American

Ingredients

Potato Casserole
  • 32 ounces frozen hash browns thawed, see notes
  • 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 fresh ground black pepper
  • 1 cup shredded white sharp cheddar cheese plus extra for sprinkling, or use your favorite
  • 1 cup shredded Monterey jack cheese plus extra for sprinkling, or use your favorite
  • 1 cup sour cream not fat free, lite okay
Crunchy Topping
  • 1 cup cornflakes lightly crushed
  • 3-5 tablespoons butter melted
  • Garnish with chopped chives if desired

Instructions

    Cup of Yum
  1. THAW your hash browns (see notes)
  2. Preheat oven to 350°F and butter or spray a 9x13 casserole dish.
  3. 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.
  4. 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.
  5. 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

  • Forget to Thaw your Hash Browns?
  • Line a large half sheet (or two) baking pan with foil or parchment paper and spread frozen hash browns evenly on the pan while you get your other ingredients ready, make the sauce, shred cheese, they thaw pretty quickly.
  • parchment paper
  • Gluten-Free Option | See post for greater detail, but simply sub out the all purpose flour for a Gluten Free All Purpose Flour and double check all ingredients for wheat and gluten.
  • MAKE AHEAD & FREEZER INSTRUCTIONS To make Cheesy Potatoes ahead of time, assemble the potatoes (DO NOT add the corn flake topping), cover tightly with sprayed foil or plastic wrap in fridge for 1-2 days. To bake, set on counter for 30 minutes before baking, add buttered corn flake topping and bake as directed. If needed, bake an additional 10-15 minutes until bubbly. Cover with foil if browning too quickly.
  • Freeze without corn flake topping, thaw overnight in fridge and follow above instructions. If baking from frozen, bake additional 10-15 minutes until bubbly, covering with foil at the end if needed. Lasts in freezer 2-3 months.
  • REHEATING | If just reheating a portion, 30-40 seconds in the microwave should work, if reheating the entire dish or large portion, place uncovered in 350°F oven for about 30 minutes, if needed cover with foil at end if getting too brown.

Nutrition Information

Serving 1serving Calories 386kcal (19%) Carbohydrates 33g (11%) Protein 13g (26%) Fat 23g (35%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.3g Cholesterol 65mg (22%) Sodium 853mg (36%) Potassium 550mg (16%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 722IU (14%) Vitamin C 11mg (12%) Calcium 304mg (30%) Iron 3mg (17%)

Nutrition Facts

Serving: 8-12 servings

Amount Per Serving

Calories 386

% 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.