Corn Flake Breakfast Casserole
Corn flakes are the star of this breakfast casserole, which is loaded with hash browns, sausage, cheese, and a creamy sauce to hold it all together. You can prepare it the night before!
Now this is an all-in-one breakfast! This easy Corn Flake Breakfast Casserole is loaded with brunch favorites, all baked into one casserole.
It’s also known as Cheesy Hash Brown Casserole or Funeral Potatoes, because it’s a popular dish at funerals in the South. Personally, I love serving it for a make-ahead brunch, because you prepare it the night before and bake it in the morning.
It’s a real crowd pleaser, because it has something for everyone: hash browns, cheese, bell peppers and onions, and a creamy sauce, all topped off with buttered corn flakes.
It’s an explosion of breakfast flavors and textures, in the best possible way. If I’m really going all-out for brunch, here’s what I’d serve it with:
- Overnight French Toast Casserole (another make-ahead dish)
- Praline Candied Bacon
- Cherry Coffee Cake
Jump to:
tips for Success
- Make this the night before to save time in the morning. More on that in the “Make it ahead” section below!
- Use a BIG bowl to mix everything up—the largest bowl in your kitchen—trust me!
- Change up the ingredients as you like: use your favorite shredded cheese in place of cheddar, try chicken or ground beef in place of the breakfast sausage, etc.
- This is best served soon after baking so the corn flakes stay crunchy.
Ingredients
- Hash browns make up the base of this casserole—you’ll use a whole 2-lb bag.
- I used Jimmy Dean breakfast sausage (use any kind that you like).
- We’ll sauté bell peppers and onion for lots of flavor. Any color of pepper works well.
- The “sauce” is made up of sour cream and cream of chicken soup (you can use any “cream of…” soup you like).
- You’ll need a full 2 cups of shredded cheddar (or cheese of your choosing).
- We’ll toss corn flakes with butter to create the crunchy topping.
How to Make Corn Flake Breakfast Casserole
- Cook the sausage until browned and cooked through, crumbling it as it cooks.
- Remove the sausage and cook the peppers and onions in the sausage drippings.
- Whisk together the sour cream and the cream of chicken soup in a very large bowl (use the largest bowl in your kitchen!).
- Add the defrosted hash browns, cooked sausage, sautéed veggies, salt, and cheese. Mix thoroughly to combine. Transfer to a greased 13×9-inch pan.
- Toss the corn flakes with the melted butter.
- Top the casserole with the corn flake mixture, and bake for 40–45 minutes, or until the corn flakes are beginning to turn brown on top. Slice and serve.
Can I make Corn Flake Breakfast casserole in advance?
Yes! Assemble the casserole but leave off the corn flake topping, and do not bake it. Refrigerate the unbaked casserole, covered, for up to 24 hours.
When you’re ready to bake it, let the casserole set at room temperature for 30 minutes, then mix the corn flakes and butter, and top the casserole. Bake as directed.
Variations
- Use ground beef or cooked chicken (such as rotisserie chicken) in place of the breakfast sausage. You can also add ½ lb of cooked and crumbled bacon.
- Use whichever color bell pepper that you like.
- Swap the cheddar cheese for your favorite shredded cheese, such as swiss, colby jack, etc.
- Use cream of mushroom or cream of celery soup in place of the cream of chicken soup.
- Substitute Ritz crackers crumbs (1–2 cups) for the corn flakes.
What to serve with Corn Flake casserole
Here are a few ideas for what to serve it with!
- Overnight French Toast Casserole (which you can also make ahead)
- Sausage Breakfast Pizza
- Praline Candied Bacon
- Cherry Coffee Cake
- Zucchini Banana Bread
- Lemon Poppy Seed Bread
📖 Recipe
Corn Flake Breakfast Casserole
Ingredients
- 1 lb breakfast sausage (such as Jimmy Dean)
- 1 small yellow onion, chopped
- 1 small red or green bell pepper, chopped
- 1 can cream of chicken soup (or cream of mushroom soup)
- 1 cup sour cream
- 2 lbs frozen hash browns, thawed
- 1 teaspoon salt
- 2 cups shredded cheddar
- 3 cups corn flakes
- 4 tablespoons butter, melted
Instructions
- Preheat oven to 350°F. Spray a 13×9 inch baking dish with cooking spray.
- Cook and crumble sausage in a large skillet. Remove the sausage but leave the drippings, then cook the onion and pepper in the skillet until soft, about 4–5 minutes.
- In a large bowl, whisk together the cream of chicken soup and sour cream. Add the sausage, onions, pepper, hash browns, salt, and shredded cheddar. Stir to combine.
- Pour into the prepared casserole dish.
- In a medium bowl, mix the corn flakes and melted butter together. Sprinkle over the top of the casserole. Bake for 40–45 minutes, or until golden brown on top.
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