Hash Brown Potato Casserole!


There are so many ways to jazz up a favorite holiday dish — this Hash Brown Potato Casserole! proves the skies the limit!  This combines the great flavor of hash brown with the crunch of corn flakes.  This is the perfect side dish to bring to your next potluck dinner. 
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If there is a secret ingredient, it’s probably the corn flakes.  The corn flakes are used to make the crunchy top layer of this casserole and it’s wonderful.  After you chop the onions, make sure you crush the corn flakes.
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Start with a bag of frozen Southern-Style hash browns.  I used a 30-ounce bag of Ore-Ida.   Put this in a large bowl.
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Add the sour cream, shredded cheddar cheese, cream of mushroom soup, the  small onion and pepper.  Combine it all together until it’s completely mixed up.
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Spoon potato mixture into a 13 x 9 lightly greased baking dish.  Then spread out the crushed corn flakes evenly on top.  You will also add a 1/4 cup of melted butter to help soften the corn flakes and keep it from burning.

After about 1 hour and 20 minutes in a 325-degree oven, your casserole will look like this.  I like the top layer a little crunchy so you can leave it in longer.  You will notice the casserole bubbling underneath and that means it’s done.

Spoon out and serve with your turkey or ham.  It’s a great compliment to any main dish on Thanksgiving.  It has a lot of great flavors inside.  If you like it very cheesy, add more than the recipe calls for.  It can be made the day before and heated in the oven on the day you share it.

Hash Brown Potato Casserole!

Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes


  • 30- ounce package frozen Southern-Style hash browns
  • 16- ounce container Sour cream
  • 2 cups Shredded Cheddar Cheese
  • 1 can Cream of Mushroom Soup 10 -3/4 ounce
  • 1 small Onion finely chopped
  • 1/4 teaspoon Black Pepper
  • 2 cups Corn Flakes crushed
  • 1/4 cup Butter melted


  1. Pre-heat oven to 325 degrees
  2. Lightly grease 13 x 9-inch baking dish
  3. Stir together hash browns, sour cream, cheddar cheese, cream of mushroom soup, onion and pepper
  4. Spoon potato mixture evenly into baking dish
  5. Sprinkle crushed corn flakes and drizzle with melted butter
  6. Bake for 1 hour, 20 minutes or until bubbly

Recipe Notes

This recipe is adapted from a recipe I found in Southern Living magazine. It makes a great side dish. You can make it the night before and heat the day of. It also makes great leftovers.

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