Easy Hashbrown Casserole recipe with Corn Flakes is creamy and cheesy. Hash brown potatoes mixed with shredded cheese, all natural cream mixture and topped with buttery corn flakes and no canned soup! AKA Party potatoes, or funeral potatoes – the ultimate comfort food!
Easy make ahead freezer directions and gluten-free option, this hashbrown casserole recipe with corn flakes is the perfect side dish for a potluck, weekend breakfast, dinner or any holiday gathering.
Going to a holiday party, potluck or barbecue? You might enjoy these other make-ahead, feed-a-crowd dishes: Cowboy Baked Beans, Best Potato Gratin, my delicious Corn Casserole or these Easy Yeast Rolls.
The best part about this cheesy hashbrown casserole recipe is that it doesn’t use cream of chicken soup or cream of mushroom soup. This is the perfect side dish for those church potlucks or any special occasions.
Why Do They Call Them Funeral Potatoes?
What in the world are Cheesy Funeral Potatoes? Only one of my favorite things on the planet! One of those must have, great recipes, that is an easy side dish.
Depending on the part of the US you are in, they are called “funeral potatoes” or plain ol’ “cheesy potato casserole” or “cheesy potatoes”.
You can guess that they got their “funeral” moniker from folks bringing this large-batch, potato casserole to post-funeral lunches or gatherings.
This is what I have always heard them referred as, nothing “sad” about these potatoes and they are comfort food at its very finest.
Simple Ingredients for Hashbrown Casserole Recipe with Corn Flakes
- Hashbrowns | But thawed! Place frozen bag of hashbrowns in fridge overnight for easiest thawing, or see my notes if you forgot to thaw them.
- Onion | A yellow or sweet onion work great here, mince it fine.
- Flour, Butter & Milk | You’ll make a quick roux, if you are gluten-free use GF flour.
- Chicken Stock | This adds amazing flavor without adding canned cream of soup to your casserole.
- Cheese | Use your favorites here, Colby Jack, Monterey Jack, Sharp Cheddar Cheese, Gruyere, Swiss,etc.
- Sour Cream | this is what gives the dish a little tang and super creaminess, light sour cream may also be used.
- Corn Flake Mixture | If you choose to do a topping, corn flakes are most common, but see my variations below for all types of topping ideas. Or keep it naked like my Cracker Barrel Hashbrown Casserole (crockpot or oven).
How To Make Cheesy Funeral Potatoes
Should you thaw frozen hash browns?
Yes, part of the reason I am putting this recipe on the blog is that every time I dig out my old, tired recipe, I miss my handwritten note to thaw or defrost the hash browns ahead of time. So before you get started, defrost your hash browns!
The best way is to toss the bags in the fridge the night before.
If you forget to thaw your potatoes — 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.
In a large skillet (my favorite pan, ever!) over medium heat melt butter, saute the onion and sprinkle with flour cooking for one minute. Slowly whisk in milk and chicken stock bringing the mixture to a low boil, allowing it to simmer until thickened. Season with kosher salt and black pepper. Remove from heat and stir in cheeses.
In a large bowl combine hash browns with creamy sauce and sour cream, adjust seasonings if needed and transfer to 9×13 casserole baking dish (well sprayed or buttered).
Mix melted butter with corn flakes for the topping and spread evenly on top of the casserole. Bake until golden, bubbly and melty. You may drool now!
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Can I Make Funeral Potatoes Ahead of Time?
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, cover and bake as directed. If needed, bake an additional 10-15 minutes until bubbly. Remove foil last 15 minutes, but keep covered with foil if browning too quickly.
How to Freeze Cheesy Party Potatoes
When it comes to busy holiday cooking schedules I love recipes I can make ahead and then pop in the oven when I am ready; even better if I can make a few weeks ahead of the party and tuck away in my freezer.
Follow the make ahead instructions — DO NOT ADD CORN FLAKE TOPPING — sealing tightly with foil, maybe even two layers or with a layer of plastic wrap and then a layer of foil, be sure to put a reminder you have plastic so you don’t accidentally bake with it on! Freeze up to 2-3 months.
PRO FREEZER TIP | Freeze in disposable aluminum pan, or if you aren’t fond of tying up your casserole dish, then line your baking dish with aluminum foil; spoon hash brown casserole inside, freeze overnight until firm, remove from casserole dish, wrap in several layers of foil and plastic wrap to keep away freezer burn. When ready to bake return to original baking pan removing any plastic.
How to Bake After Freezing
- Preferred method | Place in fridge overnight. When ready to bake, set on counter for 30 minutes to allow to come to room temp, add buttery corn flake topping and bake as directed. Depending on how cool it is, you might have to bake an additional 10 minutes.
- If baking straight from the freezer, remove foil and add buttered corn flake topping, return foil to top and bake as directed, adding 15-20 minutes, remove the foil about 20 minutes before finished.
Leftover Party Potatoes
Store leftover casserole in an airtight container in the fridge up to 5 days. Or wrap well and freeze up to 3 months.
REHEATING | If reheating individual servings, 30-40 second bursts 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.
From frozen, thaw overnight in fridge, or reduce oven temperature to 300 degrees F and heat for about an hour, covered, removing the foil during the last 15 minutes.
Making Gluten-Free Party Potatoes
With family members and friends who are gluten-free I have learned to adapt most of my recipes to be GF!
Jenny Levine Finke of Good for You Gluten Free is a fabulous resource; as one with Celiac herself and certified holistic nutrition and wellness coach she’s done her research, if you are searching for GF tips, products, etc. this resource is an excellent place to start. Plus she’s just a fabulous woman!
Pro Tips for the Best Gluten-Free Potato Casserole
- Swap all purpose flour for equal amounts of a good Gluten-Free All-Purpose Flour (my favorite).
- Use half as much cornstarch as you would flour. For example, if the recipe calls for 2 tablespoons of flour, use 1 tablespoon of cornstarch. The same is true for other starches, such as arrowroot starch, potato starch, and tapioca.
- If using pre-shredded cheeses, make sure these are gluten free, many use fillers or anti-caking agents that have gluten in them; best to just use a block of cheese and shred yourself, it’s better anyway!
- Same goes for the hash browns, read those ingredients; I used Whole Foods Organic frozen hash browns, while they do not have gluten, they are produced in a facility that processes wheat.
- And finally your corn flakes! Mine were gluten free.
Toppings & Variations for Hashbrown Casserole Recipe with Corn Flakes
- The Pioneer Woman uses kettle-cooked potato chips (my hubby would love that!), or use crushed butter crackers, such as Ritz, tossed in melted butter
- Keep with holiday tradition and top with French Fried Crispy Onions, you could omit the butter.
- Sprinkle on some diced green onions for a pop of color, or even some chopped chives.
- Sprinkle some smoked paprika into the white sauce or on top after baking.
- Use diced hash browns vs. shredded hash browns (but don’t forget to thaw them), or you might even try a sweet potato casserole version.
- For extra flavor, add up to a teaspoon of garlic powder, onion powder to the cheese mixture.
- Make it a complete meal, adding up to 1 pound cooked (drained) sausage, breakfast sausage, or ground beef.
What to serve with Cheesy Funeral Potatoes
- Roasted Turkey and Giblet Gravy or try my Instant Pot Turkey Breast!
- Oven Baked Barbecue Beef Brisket
- Bourbon & Cola Glazed Ham
- Grilled Pork Tenderloin
- Honeybaked Ham Recipe (Copycat)
- Wild Rice Supreme Casserole
- Roasted Brussels Sprouts with Honey Balsamic Glaze
- Cheesy Asparagus Bake
- Easy Tarragon Butter Carrots
I hope you loved this hashbrown casserole recipe with corn flakes — if you did, would you share your creation on Instagram, Facebook & Pinterest? And be sure to comment below!
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Video
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
- THAW your hash browns (see notes)
- Preheat oven to 350°F and butter or spray a 9×13 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 9×13 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.
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Notes
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
Lisa Bond
Made this for Easter today and loved it. I accidentally forgot to put in the sour cream and it was still fantastic. It’s perfect for brunch and easy to make ahead.
Too funny. I made this today too and almost forgot the sour cream myself. So glad you still loved it, Lisa! Happy Easter!
Diana
Hi there! Can I make this in a crockpot?
Hi Diana, I actually have a crockpot has brown casserole that is so good! Just add the corn flakes at the end and toast it if you prefer. Check it out, but this should also work in the crockpot, minus the corn flakes, give them a try and let me know!
Ali l
I’ve made this 20 plus times since discovering it around Thanksgiving. It is so good and it is amazing to find a recipe that doesn’t use cream of chicken since cream of chicken has chicken pieces and I’m vegetarian. I sub the chicken broth for veggie broth and it is amazing!!
Yay, thanks so much Ali, love hearing this and thanks for the tip to make it vegetarian! Happy New Year!
Martha
How would it go if I use Greek yogurt instead of the sour cream?
Hi Martha, I have I found it easily swaps out in most recipes! I would use the full-fat version as you do want that creaminess. Let me know how it turns out!
Martha
Thanks!
You are welcome!
Jules
This is my go-to recipe for a delicious side dish!
YAY! Thank you!
Reva Wiley
This recipe is the BEST!
Thank you so much! love hearing that!
Debi
This recipe is always a house favorite. Brunch or dinner everyone gobbles them up.
So very true!
Dee
Can u use regular potatoes ???? dice them
Blanch them
Hi Dee,
You probably could, I have just never tried, I would just grate or dice them small so they will cook, then make sure you cover with foil near the end if they need to keep cooking! Or start by covering them and take the foil off the last 15-20 minute or so!
Let me know how they turn out!
Kathleen
Brad
Had these for the first time recently. Now think about them anytime a potato side dish comes up in dinner discussion.