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Cheesy Hashbrown Casserole with Cornflake Topping

Cheesy and creamy hashbrown casserole topped with a buttery cornflake topping. The perfect holiday breakfast!

Serving this Cheesy Hashbrown Casserole has been Christmas morning tradition for my family. It is so comforting with the flavors of cheese, butter potatoes, ham, sour cream and onion. Top it off with buttery cornflakes for some crunch.

Cheesy Hashbrown Casserole with Corn Flake Topping

Make it the night before

I prefer to prepare this casserole the night before, unbaked, and keep it in the fridge till the next morning. It makes breakfast the next morning have less work. As a bonus, this allows me to clean the kitchen after preparing it to wake up to a clean kitchen!

To ham or not to ham

Over the years I’ve tried many variations to this base recipe. Adding cubed ham steak is probably my favorite addition. Feel free to add ham or omit it.

My favorite potatoes to use

If you can find them, I highly recommend getting a 28 oz. bag of Alexia Crispy Seasoned Potato Puffs (see below) which have seasonings of roasted garlic, black pepper, sour cream and chives. They add a lot of good flavor!

They are slightly less than the 2lbs called for in the recipe but I use them with no other changes and it has turned out great. If you want, buy 2 bags and have some leftover to have as regular tator tots.

Looking for more breakfasts? Check these out!

Cheesy Hashbrown Casserole with Cornflake Topping

Cheesy Hashbrown Casserole with Corn Flake Topping

Cheesy and creamy hashbrown casserole topped with a buttery cornflake topping. The perfect holiday breakfast!
5 from 3 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 501 kcal


  • 9"x13" Deep Dish Baking Pan


  • 2 lbs. hashbrowns thawed *see notes
  • 3/4 cup butter melted and divided into 1/2 cup and 1/4 cup
  • 1 large ham steak cubed
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1/2 cup chopped onion
  • 10 3/4 ounce can cream of celery soup
  • 2 cups sour cream (regular or light)
  • 2 cups grated sharp cheddar cheese
  • 2 cups crushed corn flakes


  • Preheat oven to 350-f degrees. Lightly spray a 9″x13″ baking dish with cooking spray.
  • In a large bowl, combine thawed hash browns with 1/2 cup melted butter and all the remaining ingredients except the corn flakes. Spread into baking dish.
  • Mix 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole.
  • Bake uncovered for 1 hour. Serve hot.


Hashbrown notes: I love using seasoned potato puffs, also known as tator tots, from Alexia brand. The bags I’ve bought are 28 oz., which is slightly less than the 2lbs called for. I make the recipe the same way and it has turned out great.
You can leave out the ham if you want to keep this meat free.


Calories: 501kcalCarbohydrates: 51gProtein: 14gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 83mgSodium: 1094mgPotassium: 444mgFiber: 3gSugar: 6gVitamin A: 1558IUVitamin C: 21mgCalcium: 196mgIron: 13mg
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!
Cheesy Hashbrown Casserole with Corn Flake Topping


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Recipe Rating


  1. Hi Ali, your hashbrown casserole look scrumptious. Great for breakfast. Thanks for sharing this delicious recipe.

    I'm following you. Have a lovely week ahead.

  2. Love Hashbrown Casserole! Although I don't use the cornflakes. It looks great though so I may try them real soon.

  3. I always add garlic salt to my hashbrown casserole.. and wait until maybe the last 10 min to put the flakes on turns out sooo good

  4. Thanks so much for sharing your awesome recipe with Full Plate Thursday and hope to see you soon!
    Pinning your post!
    Miz Helen

    1. I have made this recipe for many years but it called for two cans of soup and one 8 oz. (1 CUP) of sour cream and one cup of milk. It was always delicious. You can also use two different soups and I used Cream of Potato and Cream of Celery or sometimes used Cream of Onion. Anyway, you can easily half the recipe by using one can of soup and once cup of sour cream, one pound of hash browns 1/2 cup of milk , etc. or make whole recipe, put in two smaller casseroles and freeze one for later.

  5. If you are looking to freeze this… do you cook it first and thaw or mix up ingredients, freeze, and then thaw to cook?

  6. My favorite go-to breakfast side! Perfect for brunch. It is now a tradition at Christmas morning too 🙂 Thank you for posting!

  7. Instead of the fresh onions I use French Fried onions in the dish and use the French Fried Onions with butter on top.

  8. 5 stars
    I always make this recipe for church or family gatherings, it is asked for by the ladies at church. I always have an empty pan. It is very tasty, and recipe is easy to follow.