CommonGround Volunteer Morgan Wrich shares her recipe for Cheesy Hash Browns with cornflakes.

Cheesy Hash Brown Potatoes with Corn Flakes


  • 2 lbs. frozen hash browns thawed
  • 3/4 cup 1 1/2 sticks butter, melted and divided
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1/2 cup chopped onion or green onion Jane Ann substituted dried minced onion
  • 1 10 3/4-ounce can cream of chicken soup (or substitute cream of celery soup)
  • 1 pint 2 cups sour cream (regular or light)
  • 2 cups shredded sharp cheddar cheese
  • 2 cups crushed corn flakes


  • Preheat oven to 350 degrees.
  • Grease or spray a 9×13″ pan or baking dish; set aside.
  • In a large bowl, combine thawed hash browns with 1/2 cup of the melted butter, pepper, salt, and chopped onion, blending well.
  • Add in the soup and sour cream, then the cheddar cheese, mixing everything well.
  • Spread mixture evenly into a 9×13″ baking dish.
  • Mix remaining 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole.
  • Bake at 350 degrees, uncovered, for 50 to 60 minutes. Serve hot.
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