Hey, y'all! It's the southern in me, but I love a good casserole. Few casseroles are as iconic as hashbrown casserole, but have you ever had Hashbrown Casserole with Corn Flakes as a topping? As odd as it sounds, don't knock it until you try it -- it's absolutely delicious!

Hashbrown Casserole with Corn Flakes

FAQ: Hashbrown Casserole with Corn Flakes

Should I thaw out my hashbrowns for hashbrown casserole?

I always thaw mine out prior to baking, as it makes the bake time much shorter.

For the corn flake topping, can I use Corn Flakes or should I use Frosted Flakes?

Oddly enough, I've seen both. If you want a little bit of sweetness, use Frosted Flakes -- however, Corn Flakes are definitely more classic.

Ingredients: Hashbrown Casserole with Corn Flakes

32 oz shredded hashbrowns, thawed
2 cups of sour cream
1 can of cream of chicken soup (10.5 oz)
2 cups cheddar cheese, shredded
2 cups of Corn Flakes
½ c. melted butter
garlic powder, to taste
onion powder, to taste
black pepper, to taste

How to Make Hashbrown Casserole with Corn Flakes

Preheat oven to 350F.
In a large bowl, combine shredded hashbrowns, sour cream, cream of chicken soup, cheddar cheese, garlic powder, onion powder, and black pepper. Mix until well-combined.
Melt the butter and toss with cornflakes.
In a greased 9x13 pan, pour the hashbrown mixture and spread it even. Top with buttered corn flakes and bake for 45-50 minutes covered with foil.
Remove from oven and enjoy!

Hashbrown Casserole with Corn Flakes Recipe

Hashbrown Casserole with Corn Flakes

JC Phelps

Looking for a delicious southern casserole? Level up a southern favorite and make my Hashbrown Casserole with Corn Flakes!

5 from 36 votes

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Prep Time 5

Cook Time 45

Total Time 50

Course Side Dish

Cuisine American, Southern

Servings servings

Calories 231 kcal

Equipment

9x13 pan

Ingredients

32 oz shredded hashbrowns thawed
2 cups sour cream
1 can cream of chicken 10.5 oz
2 cups cheddar cheese shredded
2 cups Corn Flakes
½ c. melted butter
garlic powder to taste
onion powder to taste
black pepper to taste
chopped chives for garnish

Instructions

Preheat oven to 350F.
In a large bowl, combine shredded hashbrowns, sour cream, cream of chicken soup, cheddar cheese, garlic powder, onion powder, and black pepper. Mix until well-combined.
Melt the butter and toss with cornflakes.
In a greased 9x13 pan, pour the hashbrown mixture and spread it even. Top with buttered corn flakes and bake for 45-50 minutes covered with foil.
Remove from oven, garnish with chives, and enjoy!

Nutrition

Calories: 231kcalCarbohydrates: 10gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 52mgSodium: 417mgPotassium: 99mgFiber: 0.2gSugar: 2gVitamin A: 669IUVitamin C: 2mgCalcium: 211mgIron: 2mg

Keyword hashbrown casserole, hashbrown casserole with corn flakes

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Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn. I also author a second website, Notable Kentucky, on which I write about all things of note in the Commonwealth of Kentucky. Read Notable Kentucky here.