Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish; set aside.
Combine crushed Corn Flakes with melted butter in a small bowl; set aside.
Cook the beef, onion and celery in a large skillet over medium-high heat until the beef is no longer pink; drain. Stir in the corn.
In a bowl, whisk together condensed soups and milk.
In the prepared baking dish, spread half of the beef mixture in an even layer. Add half of the potatoes on top and season with salt and pepper. Pour half of the soup mixture over top and sprinkle with half of the cheese. Repeat layers once more, ending with the cheese on top.
Cover with foil and bake 1 hour. Remove foil, sprinkle the buttered Corn Flakes on top, and return to the oven (uncovered) for about 10-15 more minutes (or until the topping is golden brown and the potatoes are tender). Garnish with fresh parsley just before serving.
Notes
This is a great make-ahead dinner. You can assemble the entire casserole up to 24 hours in advance and keep it covered in the refrigerator until ready to bake. Before baking, allow the dish to sit on the counter and come to room temperature for at least 30 minutes.You can freeze the casserole before baking. Wrapped tightly, the assembled casserole will keep in the freezer for up to 2 months.