Cheddar Cornflake Potato Casserole (Printer View)

Warm, cheesy potatoes topped with a crunchy cheddar and cornflake crust, perfect for sharing at any meal.

# Components:

→ Potatoes

01 - 32 oz frozen shredded hash brown potatoes, thawed

→ Sauce

02 - 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

# Method:

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 to 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 stays ridiculously crunchy even after sitting on the buffet table for hours, which feels like a small miracle.
  • It tastes like you spent way more effort than the twenty minutes of actual prep work requires.
  • This dish somehow makes people feel cared for without requiring you to labor over a hot stove all day.
02 -
  • If your hash browns are still frozen when you start mixing, they'll release too much water and the casserole will be watery instead of creamy—thaw them completely and even give them a gentle squeeze in a clean towel to remove excess moisture.
  • Don't skip the ten-minute rest, especially if you're serving this at a gathering where you need to move it to a buffet table without it falling apart.
03 -
  • Grate your cheese fresh from a block if you have time—pre-shredded cheese has anti-caking agents that can make the sauce slightly grainy instead of smooth.
  • The cornflake topping is actually the most important flavor component, so don't be tempted to shortcut it with just breadcrumbs or you'll lose the whole personality of the dish.
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