Crunchy Potato Casserole Recipe

Crunchy Potato Casserole
This crunchy potato casserole is a very easy side-dish to prepare for the holidays. All of the ingredients are placed into a casserole dish and then baked in the oven. No additional cooking is required as the oven does nearly all of the work for you. This casserole combines cubed hash browns with sour cream, cream of chicken soup and cheddar cheese. What is really great about this dish is the corn flakes as the topping. The topped of the casserole is loaded with crunchy crushed cornflakes. Enjoy.

Crunchy Potato Casserole

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Crunchy Potato Casserole

Yield: 6 Servings


  • 2lbs frozen southern style hash browns 
  • salt and pepper
  • 8 ounces sour cream
  • 1 can cream of chicken soup
  • 8 ounces shredded cheddar cheese
  • ½ cup butter
  • 2 cups crushed cornflakes


  1. Preheat the oven to 350 degrees F. Spray a 9 x 13 inch baking dish with cooking spray. Place the frozen hash browns into the baking dish. Season with salt and pepper. Melt ¼ cup of the butter and pour it over the hash browns. In a medium bowl combine sour cream, cream of chicken soup and cheddar cheese. Spread the mixture over the potatoes in the casserole dish.
  2. Melt the remaining ¼ cup of butter and mix it with the 2 cups of crushed corn flakes. Sprinkle the cornflakes over the top of the casserole.
  3. Cover the casserole dish with aluminum foil. Place into the oven and bake for 1 hour. After 1 hour, remove the tin foil and cook for an additional 15 minutes or until the cornflakes are browned on top and the casserole is bubbly. 



8 Responses to “Crunchy Potato Casserole Recipe”

  1. Nemo Kerr — December 30, 2015 @ 6:20 am

    Can you put something else in it, instead of sour cream

  2. Karen — January 8, 2016 @ 10:04 pm

    Have been making this for YEARS. It has been lovingly called “Funeral Potatoes” because it goes with EVERYTHING and can be made in LARGE quantities beforehand, and in my area seems to be served at a lot of Funerals I always bring mine to room temps. if refrigerating, then bake. I don’t like the corn flake toppings on anything so use Pepperidge Farms cornbread stuffing that has been ground up fine, with some melted butter added. I always keep a zip-lock bag in the freezer with my “Stuffing topping” which I use with lots of dishes calling for corn flakes or potato chip toppings..

  3. Kely — January 8, 2016 @ 10:19 pm

    This is almost like my recipe… Add ham to it and some peppers and call it whammy hammy potatoes.

  4. Lorena Wheaton — January 18, 2016 @ 11:37 am

    I made it with yogurt instead of sour cream and it was still delicious!

  5. Jennifer Weigand — January 24, 2016 @ 10:07 pm

    I have made this recipe for years and it has been loved by all! It makes a great side for ham or any meat off of the grill. If you use Ore-Ida Potatoes O’Brien it will add more flavor with onions and red & green peppers in the mix.

  6. Tricia — January 30, 2016 @ 4:44 pm

    This was D’lish! Everyone loved it, but my hubby. He didn’t like the sour cream twang to it. I will try yogurt next time.

  7. Cleila Spratt — November 25, 2016 @ 9:36 am

    I have made this for years but the recipe I use calls for 1 LG canister of parmesan cheese. (in the green can that you’d shake on spagetti.) Everybody loves it !! Never any leftovers!! As mentioned in another comment, I to make this for funerals. The lady over that commitee at church will call me when there is a death in the church and ask me to make my potato casserole!

  8. Leigh — December 11, 2017 @ 12:47 am

    I make this in New Zealand but I par-boil about 6 medium sized spuds then when cool, grate them & I use Maggi Chicken Soup mix (it’s dry) & use crushed chicken chips yummy!

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