Cheesy Potatoes with Corn Flakes
Updated Nov 01, 2026
These Cheesy Potatoes With Corn Flakes are the most delicious family style side dish recipe. Cheesy hash brown potatoes are covered with a buttery, crunchy corn flake topping.
Cheesy potatoes with corn flakes
These cheesy potatoes are a classic comfort food side dish made with creamy hash browns, cheddar cheese, sour cream, and a buttery, crunchy cornflake topping. Also known as funeral potatoes, this easy casserole is perfect for Thanksgiving, Christmas, potlucks, or any family dinner.
This cheesy potato casserole comes together with just 15 minutes of prep time. The golden cornflake topping adds the perfect crunch to every bite!
Why we love these cheesy potatoes
- Creamy and cheesy: Sour cream, cream of mushroom soup, cheddar, and Parmesan make a rich and flavorful sauce.
- Crunchy cornflake topping: Crushed cornflakes tossed with melted butter bake into a golden, crispy topping.
- Easy to prepare: Frozen cubed hash browns save time, and the filling comes together in one bowl.
- Great for special occasions: Need a holiday side dish for Thanksgiving, Christmas, Easter, or any occasion? This one is sure to be a hit with the whole family!
Why are they often called funeral potatoes?
This cornflake covered cheesy potato casserole dish is most known for becoming a staple at funeral luncheons.
Ingredients Needed
- Southern style frozen hash browns: the small cubed style
- Yellow onion
- Garlic
- Cream of mushroom soup
- Butter
- Sour Cream: or substitute plain unsweetened greek yogurt
- Sharp Cheddar cheese: freshly grated
- Parmesan cheese: freshly grated
- Corn Flakes
- Salt
How to make cheesy potatoes with corn flakes
Step 1: Dice up your garlic and onion and cook in a skillet with butter until the onion is soft.
Step 2: Add all of the rest of the cheesy potato ingredients to a mixing bowl: thawed hash browns, garlic and onion mixture, cream of mushroom soup, sour cream, half of the sharp cheddar, salt, and parmesan cheese.
Step 3: Mix it all together and spread it out in a greased 9×13 casserole dish.
Step 4: Top the cheesy potatoes with the remaining 1 cup of sharp cheddar cheese. Be sure you spend that extra minute or two to grate your cheese fresh, it really makes the flavor so much better than the bagged stuff!
Making the corn flake topping
Step 5: Measure the cornflakes out and place in a ziploc bag. Crush them up, then mix with them with 3 tablespoons of melted butter to form the topping.
Spread the crushed cornflake topping over the cheesy potatoes.
Step 6: Bake the cheesy cornflake potatoes at 350 degrees for around 50-60 minutes, or until bubbly and browned and crunchy on top.
How to Store
- Storing: Leftover cheesy potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Microwave leftovers or put them in the oven at 350 degrees until heated through.
Tips for success
- Thaw the hash browns first: Thawing the hash brows overnight in the refrigerator helps the casserole heat more evenly.
- Grate the cheese fresh: Freshly grated cheddar and Parmesan melt smoothly and give the dish so much flavor.
- Crush the cornflakes evenly: Aim for small pieces rather than turning them into fine crumbs. This helps create a crunchy topping for the potatoes.
- Add the topping before baking: Mixing the crushed cornflakes with melted butter right before baking helps it get crispy on top.
- Bake until bubbly: The casserole should be hot throughout and the topping should be golden brown.
You have to try making these cheesy potatoes for the holidays!
More Side Dish Recipes
Cheesy Cornflake Potatoes
Ingredients
- 32 oz southern style hash browns, cubed potatoes, not shredded, thawed overnight in the fridge
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 5 tablespoons butter
- 1 can cream of mushroom soup
- 1 cup sour cream
- 2 cups sharp cheddar cheese, freshly grated
- 1/2 cup parmesan cheese, freshly grated
- 3 cups corn flakes, crushed
- 1 teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
- Add 2 tablespoons of butter to a medium sized skillet and add the diced garlic and minced onion.
- Cook the garlic and onion over medium heat until the onion is soft, around 5-7 minutes.
- In a large mixing bowl, add the onion and garlic mixture, thawed hash browns, cream of mushroom soup, sour cream, parmesan, salt, and 1 cup of the fresh grated cheddar cheese.
- Mix the filling well, then spread it out into a greased 9×13 baking dish.
- Top the hash brown potatoes with the remaining 1 cup of cheddar cheese.
- Measure 3 cups of corn flakes and place in a ziploc bag. Crush them up with your hands.
- Melt the remaining 3 tablespoons of butter and mix it in a bowl with the crushed corn flakes.
- Spread the cornflake topping over the top of the casserole in an even layer.
- Bake the cheesy potatoes with corn flakes at 350 degrees for 50-60 minutes, until bubbly and golden brown on top
