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slice of hash brown casserole topped with corn flakes on a white plate.

Hash Brown Casserole with Corn Flakes

Published by Kate
This cheesy hash brown casserole is packed with sausage, bell peppers, lots of cheese, and corn flakes for crunch!
4.50 from 2 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Brunch
Cuisine American
Servings 12 servings
Calories 356 kcal

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 13x9 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.

Notes

You can use ½ red bell pepper and ½ green bell pepper for extra color (or use whatever color bell pepper that you like). 
Substitute cream of mushroom or cream of celery soup for the cream of chicken soup, if you'd like. 
Use your favorite shredded cheese in place of the cheddar (such as colby jack or swiss). 
Make ahead instructions: assemble the casserole, but do not add the corn flakes, and do not bake it. Cover and refrigerate for up to 24 hours. When you're ready to serve it, let it sit at room temperature for 30 minutes, add the corn flake topping, and bake as directed. 
Freezing instructions: assemble the casserole, but do not add corn flakes, and do not bake it. Cover with foil and freeze for up to 1 month. Defrost for 24 hours in the refrigerator, then add the corn flake mixture, and bake as directed. 
Leftovers can be stored in the refrigerator for several days. Reheat in the oven at 350°F to keep the corn flake topping crunchy. 

Nutrition

Calories: 356kcalCarbohydrates: 22gProtein: 13gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 67mgSodium: 633mgPotassium: 395mgFiber: 2gSugar: 2gVitamin A: 889IUVitamin C: 21mgCalcium: 168mgIron: 3mg
Keyword hash brown casserole
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