Jalapeño Cheddar Funeral Potatoes

My aunt brought this to a funeral reception years ago, and I watched people line up for thirds when there was barely enough chicken casserole left. The jalapeños caught everyone off guard in the best way—that gentle heat cutting through all the cream and cheese made it feel less like obligation food and more like something someone actually wanted to eat. I'd never thought to add spice to funeral potatoes before, but once I tasted hers, I understood why she always left the recipe card behind.

I made this for a neighborhood potluck last spring when everyone was tired of winter food, and someone actually asked if I'd catered it. That moment of confusion before I admitted I'd just thawed some frozen potatoes and mixed things together—it stuck with me. Turns out people don't give casseroles enough credit, especially when they're made with intention and a little heat.

Ingredients

• Frozen shredded hash brown potatoes (32 oz bag, thawed): Using frozen saves time and prevents watery potatoes; thaw them in a colander so excess moisture drains while you prep everything else.
• Sharp cheddar cheese (2 cups, shredded): Sharp has more personality than mild, and it stands up to the jalapeños without getting lost in the cream.
• Sour cream (1 cup): This is your insurance policy against a dry casserole; it keeps everything tender and adds a subtle tang.
• Condensed cream of chicken soup (1 can, 10.5 oz): Yes, it feels retro, but this ingredient carries the whole dish—use cream of mushroom if you want it vegetarian.
• Unsalted butter, melted (1/2 cup for the filling): Melted butter distributes more evenly than chunks; taste as you go since butter carries salt differently depending on the brand.
• Whole milk (1/2 cup): This loosens everything up so the casserole bakes creamy rather than dense and gluey.
• Fresh jalapeños (2 medium, seeded and diced): Seeding removes most heat but keeps the flavor; if you like actual spice, leave some seeds in or add a pinch of cayenne.
• Yellow onion (1/2 cup, finely chopped): Onion dissolves into the filling and adds sweetness that balances the heat from the peppers.
• Garlic powder (1/2 teaspoon): Fresh garlic can turn bitter in a long bake, so powder is your friend here.
• Kosher salt and black pepper: Season in layers—taste the raw mixture and adjust before baking so you're not underseasoning.
• Cornflakes (2 cups, lightly crushed): Crush them by hand so they stay chunky enough to crisp up; fine crumbs get soggy.
• Unsalted butter for topping (1/4 cup, melted): This browns the cornflakes into something almost candy-like on top.

Instructions

Set your stage:

Preheat the oven to 350°F and grease your 9x13-inch baking dish well—this casserole sticks without proper preparation. Have all your ingredients measured and ready before you start mixing, because once you combine everything, you'll want to get it into the oven.

Build the filling:

In a large bowl, combine the thawed hash browns, cheddar, sour cream, soup, melted butter, milk, jalapeños, onion, and seasonings. Stir until everything is evenly coated and you don't see white streaks of sour cream anymore—the mixture should look creamy and cohesive.

Transfer to the dish:

Spread the potato mixture into your prepared baking dish, using a spatula to even it out. You're not looking for perfection here; just make sure there are no huge air pockets and the filling reaches the corners.

Prepare the topping:

In a separate bowl, toss the crushed cornflakes with the melted butter until every piece is coated—this is what makes them crisp and golden rather than pale and soft. Don't skip this step; dry cornflakes will absorb moisture and turn mushy.

Crown the casserole:

Scatter the buttered cornflakes evenly over the top, pressing gently so they stay put during baking. You want coverage but not so packed that steam can't escape.

Bake until golden:

Bake uncovered for 40 to 45 minutes, watching for the moment when the top turns deep golden and the edges start to bubble slightly. The bubbling at the edges tells you the cream mixture underneath is hot all the way through.

Cool before serving:

Let the casserole rest for 10 minutes—this firms it up just enough to cut clean portions. It'll still be warm and the flavors will have settled.

Save

My brother brought his new partner to a family dinner, and I made this casserole without thinking about it—just something familiar that felt right. She asked for the recipe before dessert was even served, which told me this dish had done something my words never could. That's when I realized funeral potatoes aren't about the occasion; they're about making people feel cared for.

When Cream and Spice Become Magic

There's a moment in every good casserole recipe where bland becomes brilliant, and it usually happens when you add one unexpected thing. Here, it's the jalapeños breaking through all that richness, making your mouth water instead of numb. I've tried versions without them, and they're fine—competent, even—but they don't stay with you after dinner.

The Cornflake Question

People get weird about the cornflakes, like a casserole topping should always be breadcrumbs or crushed chips. But cornflakes are crispy and buttery and they brown faster than anything else, which means you get contrast instead of a mushy top layer. If you hate the idea, panko works fine—just watch it more carefully because it browns quickly and can go from golden to burnt while you're not paying attention.

Make It Yours

This recipe is honestly forgiving, which is why it's survived this long in the casserole canon. You can make it spicier by leaving some jalapeño seeds in or adding cayenne, or you can make it milder by using just one pepper. Some people add cooked bacon, others stir in diced ham, and nobody judges because that's the beauty of a casserole—it's a foundation, not a rule.

• If you're feeding vegetarians, use cream of mushroom soup and double-check that your cheese's rennet is plant-based.
• Make this a day ahead and refrigerate it; bake it straight from the fridge and add 10 minutes to the cooking time.
• Leftovers reheat beautifully in a 325°F oven covered with foil, and somehow taste even better the next day.

Save

Make this for someone you want to feed well, not because it's an obligation but because you actually want to show up for them. That's when it tastes best.

Recipe FAQs

→ How can I adjust the spiciness level?

Modify the amount of jalapeños or leave some seeds in for extra heat. Adding a pinch of cayenne pepper will also increase spice.

→ What can I use instead of cornflakes for the topping?

Panko breadcrumbs make an excellent alternative, providing a similar crunch when toasted with butter.

→ Can I make this dish vegetarian?

Yes, substitute cream of chicken soup with cream of mushroom and verify cheese ingredients for vegetarian compliance.

→ What dishes pair well with this casserole?

This casserole complements roasted meats, ham, or fresh green salads, enhancing a balanced meal.

→ Do I need special tools to prepare this dish?

A 9x13-inch baking dish, large mixing bowl, and basic utensils like a spatula and measuring spoons are sufficient.