Our easy, cheesy potato casserole is such a delicious side, you’ll wish it was all for you! Thick, creamy sauce coats shredded potatoes in all its cheesy glory. The best part is the buttery corn flake topping that brings a yummy crunch to every bite. This easy recipe is beautiful enough for holiday dinners, but simple enough for busy weeknights. And whether you call this dish “Funeral Potatoes” or something else, you’ll find that it’s the perfect side dish to bring smiles to any meal!
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Corn Flakes on Potatoes?
The first time I saw this recipe I thought it was a mistake. After all, who would put breakfast cereal on potatoes?
But, seeing as I’m the type of person who’ll try anything once, I gave it a taste. Surprisingly, I was hooked. This potato dish is the type of food that you have to put away so you don’t eat the whole thing!
The sour cream, mushroom soup, and cheese create this amazing sauce that seeps into every potato-ey crevice. And the corn flakes (that I originally side-eyed) gave the dish additional texture that complimented the whole cheesy creation perfectly.
Let’s just say that if my life took a bizarre twist and this was all I had to eat for eternity, I’d thank my lucky stars and dig with with a spoon in each hand.
Is it Hard to Make?
I love finding comfort foods that are as yummy-in-my-tummy as they are easy to make. And this one is a winner!
This type of casserole is called a dump recipe, not because it looks (or smells) like something that was fished out of a pile of junk, but because of the way it’s made.
You dump the shredded hash browns into a pan. Then you dump almost everything else into a bowl Once you mix them up, you dump them onto the hash browns.
To top it all off, you mix up some melted butter and crushed cornflakes, then you dump those right on top of the casserole. Sure, you smooth them out to make it look pretty, but it’s a dump recipe deep down in its little heart.
Are There Any Tips or Tricks to Making This?
I like to joke that my cookie dough, I use it for a lot more than that!
My stand mixer comes through for me every time I make this dish. There’s something about loading everything into the bowl and flipping it on that feels so “chef” to me. Maybe I watch too many cooking shows.
At any rate, my stand mixer mixes up so many things for me that I feel like I need to start giving it a paycheck. It’s a big time saver that makes my kitchen life a whole lot easier, even when I’m making a dump recipe!
And that’s a great thing, because I am getting hungry for these easy cheesy potatoes again!
This dish goes with pretty much anything. For a holiday meal, try Old-Fashioned Ham with Pineapple or Roast Turkey for a beautiful dish that will be the centerpiece of the table.
If you’re making it for a family dinner, I recommend serving it with Roast Chicken, Pork Chops, or even Sauteed Chicken Breasts. You’ll love it with all three.
And if you are looking for another vegetable, you should check out our Baked Acorn Squash with Apples. If that’s too fancy, give our Lemony Grilled Cauliflower a taste!
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Directions
- Preheat oven to 350 degrees.
Pour shredded hash browns into a greased 9x13u0022 baking dish.
- Melt 1/2 cup of butter in a large mixing bowl. Mix in sour cream, cream of mushroom soup, shredded cheddar, and milk. I LOVE my Kitchen Aid stand mixer for this job. Use the wire attachment and you’ll be in love, too!
- Pour the soup mixture over the shredded hash browns.
- Melt remaining 1/4 cup of butter. Add crushed cornflakes and stir to coat. Spread cornflake mixture over soup mixture. Now it’s ready to bake!
- Bake at 350 degrees for 1 hour, or until casserole is warmed through and the cornflakes brown.
What Should I Serve with This Dish?
- Celebrating something special? Try Old Fashioned Ham with Pineapple
- Fire up the grill and pair your potatoes with Peach Glazed Grilled Pork Tenderloin
- Cheesy potatoes are delicious with Easy Grilled BBQ Chicken
Easy Cheesy Potato Casserole
Course: Christmas Recipes, Recipes, Sides, Thanksgiving Recipes, VegetablesDifficulty: Easy10
servings10
minutes1
hour1
hour10
minutesOur easy, cheesy potato casserole is such a delicious side, you’ll wish it was all for you!
Ingredients
1 -32 oz bag of frozen shredded hash browns
3/4 cup butter, divided
16 oz sour cream
1 -10 3/4 oz can cream of mushroom soup
2 cups shredded cheddar cheese
1/2 cup milk
1 cup crushed corn flakes
Directions
- Preheat oven to 350. Pour shredded hash browns into a greased 9×13″ pan.
- Melt 1/2 cup of butter in a medium-sized mixing bowl. Mix in sour cream, cream of mushroom soup, shredded cheddar, and milk.
- Pour the soup mixture over the shredded hash browns.
- Melt remaining 1/4 cup of butter. Add crushed cornflakes and stir to coat. Spread cornflake mixture over soup mixture.
- Bake at 350 for 1 hour, or until casserole is warmed through and the cornflakes brown.
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