Makes 10 to 12 servings

Make a cheesy, creamy potato casserole for your next family gathering or holiday meal. Make it easy with frozen hash browns, cream of mushroom soup and cornflakes cereal. You can also make it ahead and refrigerate until you are ready to bake.

How to Make It

Step 1

Stir together first 6 ingredients in a large bowl.

Step 2

Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.

Step 3

Bake at 325° for 1 hour and 20 minutes or until bubbly.

Step 4

Note: For testing purposes only, we used Ore-Ida Southern Style Hash Browns.

Ratings & Reviews

Moopsee's Review

November 19, 2011
I am not sure why someone said 2 sticks of butter in this recipe. Not in the one I see. This recipe is also called Funeral Potatoes by some. I use cream of chicken (don't like mushrooms). I love this -- make sure the ratio of potato to the rest is correct -- I've seen people just toss in a bag of potatoes and lose the correct ratio. If you want a different twist, puree some green chilies and mix in with the cheese, sour cream, and cream of whatever soup. If you are used to eating a lot of salt and pepper on food, you may need to adjust for your taste. Yummy and great with many meals.

margog's Review

December 26, 2008
I brought this to a friends house for Christmas Eve dinner and everyone loved it. I have also passed the recipe on to my niece to use at the family Christmas party. I accidently baked it at a higher temperature and it came out fine, it just didn't take as long to bake. I will definitely make this again and and I will pass the recipe on to others. Also you can use low fat sour cream and soup to lower the calorie and fat count..

bethanne63's Review

October 15, 2010
This is a great recipe. i make it almost every week and have given the recipe to all of my friends! The only drawback is the length of time to cook it so I usually cook it at a higher temperature.

Luvabully's Review

August 23, 2009
This recipe makes a very tasty potato side dish. I substitute Ore Ida O'Brien hash browns for the southern hash browns to give it a bit more flavor. The hash browns have peppers & onions already in them. I also used cream of chicken soup instead of the mushroom. It makes for a casserole that always disappears quickly at carry-ins & I am always asked for the recipe!

ahbiblybleereg's Review

April 01, 2013

SierraHiker's Review

December 17, 2008
Easy and delicious. Brought it to a potluck and a couple people asked for the recipe. I used the previous suggestions and only used 8 oz of sour cream and used cream of celery soup. I only had Chex cereal to use on top and it worked well. I'll make the recipe again for Christmas Eve.

osudanae's Review

May 11, 2014
These are a people pleaser and dangerous to have around as a leftover.

Clareola's Review

December 19, 2008
Excellent recipe and so easy. Made this for a potluck, and like the other reviewers, was asked over & over for the recipe. I also used the cream of chicken, but other than that followed the recipe. Definitely a keeper.

thecinnababe's Review

December 15, 2010
I have been making this every year for our big Christmas party. It goes so fast I have to make two. I use the shredded hash browns, sometimes add a little extra cheese, if there's any left, and it always turns out great. One note: Our party is huge, so I have to plan ahead. I make the casseroles and place them in gallon ziplock bags. These freeze great too! When I'm ready to bake, I squeeze them out, top it with the corn flakes and let it warm to room temp before it goes into the oven. This is a no fail recipe.

momshome's Review

November 14, 2008
Have made a variation of this recipe for several years. Slight changes: used cream of chicken soup instead of mushroom soup. I browned a pound and a half of ground pork, drained it and added with other ingredients. Also eliminated the butter in the topping, just crushed corn flakes & sprinkled over the top the last 15-20 min. of baking time. Great for brunch!!