Jalapeño Cheddar Funeral Potatoes

My aunt pulled this casserole out of her oven during a particularly warm afternoon, and the kitchen filled with this sharp, buttery heat that made everyone stop talking. The first bite was creamy with unexpected jalapeño kick, and I realized funeral potatoes didn't have to be the predictable side dish I'd always assumed they were. She grinned at my surprised face and said nothing, just slid another spoonful onto my plate with that quiet satisfaction that comes from knowing you've made something memorable.

I made this for a potluck last spring when everyone brought their standard veggie trays and store-bought rolls, and it was gone before the main course finished. A woman I'd never met came back for thirds and asked for the recipe, which felt like the ultimate compliment in a room full of people who could have brought anything.

Ingredients

• Frozen shredded hash brown potatoes (32 oz, thawed): Using frozen saves you from the mess of shredding and squeezing out moisture, and they distribute evenly throughout the casserole.
• Sharp cheddar cheese (2 cups, shredded): The sharper the better—it stands up to the jalapeños and cream without getting lost or turning bland.
• Sour cream (1 cup): This adds a subtle tang that keeps the casserole from feeling one-dimensional.
• Condensed cream of chicken soup (10.5 oz): It's the secret ingredient that binds everything together and adds unexpected depth.
• Unsalted butter (1/2 cup, melted): Unsalted lets you control the salt level and makes the texture richer.
• Whole milk (1/2 cup): This loosens up the mixture just enough so it bakes creamy instead of dense.
• Jalapeños (2 medium, seeded and diced): Seeding them removes most of the heat while keeping the flavor—but leave a few seeds in if you want to live dangerously.
• Yellow onion (1/2 cup, finely chopped): It dissolves almost completely into the casserole and adds savory sweetness.
• Garlic powder (1/2 teaspoon): Fresh garlic gets too aggressive in a long bake, but powder adds a quiet warmth.
• Kosher salt and black pepper (1/2 teaspoon and 1/4 teaspoon): These are your foundation—taste as you go.
• Crushed cornflakes (2 cups, lightly crushed): They create a golden, crunchy top that contrasts beautifully with the creamy interior.
• Unsalted butter for topping (1/4 cup, melted): This makes the cornflakes toast properly instead of sitting on top dry and sad.

Instructions

Get your oven ready and set the stage:

Preheat your oven to 350°F and grease a 9x13-inch baking dish until it's well coated. This prevents the edges from sticking and browning too much.

Build the creamy base:

In a large bowl, combine the thawed potatoes, cheddar, sour cream, soup, melted butter, milk, jalapeños, onion, and seasonings, stirring until everything is evenly coated and the cheese begins to melt slightly. Don't overthink it—this should take about two minutes of stirring.

Spread it out:

Pour the potato mixture into your prepared dish and smooth the top with a spatula so it bakes evenly. The mixture should look creamy and golden before it even hits the oven.

Make the topping shine:

In a separate bowl, toss the crushed cornflakes with the melted butter until every piece is coated and glistening. If you skip this step, your topping will be dry and disappointing.

Layer on the golden crust:

Sprinkle the buttered cornflakes evenly over the entire top of the casserole, pressing gently so they stay put during baking. You want coverage everywhere.

Let it bake to golden perfection:

Bake uncovered for 40-45 minutes until the top is deeply golden brown and the edges are bubbling up around the sides. When you see that bubbling, you know the creamy part underneath is hot and set.

Cool before serving:

Let it sit for 10 minutes so everything sets and the first spoonful doesn't fall apart on your plate. This patience pays off.

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There's something deeply human about bringing a hot casserole to a gathering, the dish still warm in your hands, knowing it will feed people and maybe even become a conversation. This one always seems to do that—it sits on the table and quietly disappears while everyone's talking about something else.

The Heat Balance

The beauty of this dish is that the jalapeños don't overwhelm—they whisper rather than shout. The cheddar and sour cream wrap around that heat and make it feel sophisticated instead of aggressive, which is why it works so well at potlucks where not everyone wants to be surprised by spice. If you're cooking for people who like things mild, seed those jalapeños carefully and consider 1.5 instead of 2. If your crowd wants fire, keep some seeds in, add a tiny pinch of cayenne, and watch their faces light up.

Timing and Temperature

The 40-45 minute window matters because ovens vary wildly, and you want that moment when the top is golden but the edges are just starting to bubble—that's the sweet spot where everything is hot and creamy underneath without drying out. Start checking around minute 38, especially if you're at high altitude or your oven runs hot. The dish will keep warming for a few minutes after you pull it out, so err slightly on the side of less time rather than more.

Making It Your Own

This casserole is forgiving in ways that make it fun to experiment with. I've seen versions topped with panko breadcrumbs instead of cornflakes, crushed potato chips for extra funk, or even a scattered handful of crispy bacon. The core of potatoes, cheese, and cream is solid enough to handle variations without falling apart, which means you can play around and still end up with something delicious.

• For vegetarian versions, use cream of mushroom soup instead of chicken and double-check your cheese rennet source if that matters to your guests.
• You can assemble this the night before and bake it the next day—just add 5-10 minutes to your baking time since it starts cold.
• Leftovers reheat beautifully in a 300°F oven for about 20 minutes, and the topping will still have some crunch.

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Make this when you need comfort food that doesn't feel plain, or when you want to bring something to a gathering that people will actually remember. It's the kind of side dish that quietly becomes the star.

Recipe FAQs

→ What type of potatoes are best for this dish?

Frozen shredded hash brown potatoes work best, providing a tender texture after baking while absorbing flavors well.

→ Can I adjust the spice level?

Yes, modify the amount of diced jalapeños or include some seeds for extra heat; a pinch of cayenne pepper is also a good option.

→ What can replace cornflakes as a topping?

Panko breadcrumbs make a great crunchy alternative and can be used in place of cornflakes for the topping.

→ Is cream of chicken soup necessary?

This adds moisture and flavor, but cream of mushroom soup is a suitable vegetarian alternative maintaining a creamy consistency.

→ How long should the dish bake?

Bake uncovered for 40-45 minutes at 350°F (175°C) until the top turns golden brown and edges are bubbly.

→ Can this dish be prepared ahead?

Yes, you can assemble it in advance and refrigerate before baking, allowing flavors to meld and easing meal preparation.