Jalapeño Cheddar Funeral Potatoes

My aunt pulled this casserole out of the oven at a funeral reception, and I watched three separate people ask for the recipe before dessert was even served. The golden cornflake topping crackled under a fork, giving way to creamy potato layers studded with bright jalapeño heat and sharp cheddar that somehow made everyone forget they were at a somber occasion. That's when I realized this dish had a gift—it brought people together through pure, unpretentious comfort. Years later, I make it for any gathering that needs a quiet hero on the table, the kind of side that people actually fight over.

I made this for a church potluck once and arrived late, only to find my casserole dish completely empty with a note that said "WHO MADE THIS?" scrawled on the lid. Standing there reading that note, I felt oddly proud—not because I'd created something fancy, but because I'd made something that mattered enough to people to ask about. That's what this dish does; it doesn't whisper, it speaks.

Ingredients

• Frozen shredded hash brown potatoes (32 oz): Thaw these completely and squeeze out any excess moisture with a clean kitchen towel—this prevents a watery casserole, which is the biggest mistake I see.
• Sharp cheddar cheese (2 cups shredded): Don't use pre-shredded cheese if you can help it; it contains anti-caking agents that make the sauce grainy instead of silky.
• Sour cream (1 cup): This is your secret weapon for tang and richness, keeping everything creamy even after it sits in the oven.
• Condensed cream of chicken soup (1 can, 10.5 oz): Yes, it sounds lazy, but this soup is exactly the right binder; use cream of mushroom if you're keeping it vegetarian.
• Melted unsalted butter (1/2 cup plus 1/4 cup for topping): Unsalted butter lets the cheese and jalapeños be the stars without competing salt flavors.
• Whole milk (1/2 cup): This loosens the mixture just enough so it bakes evenly without drying out at the edges.
• Fresh jalapeños (2 medium, seeded and diced): Seeding removes about 80% of the heat, so leave some seeds in if you want real fire, or add a pinch of cayenne for depth instead of just spice.
• Yellow onion (1/2 cup finely chopped): This softens during baking and adds a subtle sweetness that balances the jalapeño heat.
• Garlic powder (1/2 teaspoon): Fresh garlic would burn in this long bake, so powder is actually the right call here.
• Kosher salt and black pepper (1/2 teaspoon and 1/4 teaspoon): These are minimums—taste the mixture before baking and adjust to your liking.
• Cornflakes (2 cups lightly crushed): Crush them by hand so some pieces stay chunky; this creates texture contrast instead of a uniform crust.

Instructions

Get your dish ready and heat the oven:

Preheat to 350°F and grease a 9x13-inch baking dish with nonstick spray or butter. A cold dish will cool down your mixture, so some people even warm theirs in the oven while prepping.

Build the creamy potato base:

In a large bowl, combine your thawed hash browns, shredded cheddar, sour cream, soup, 1/2 cup melted butter, milk, jalapeños, onion, garlic powder, salt, and pepper. Stir until everything is evenly distributed—you want the jalapeños and onion spread throughout so no one gets a too-spicy or too-mild bite.

Transfer to the baking dish:

Spread the mixture evenly into your prepared dish, using a spatula to smooth the top. Don't press down too hard; you want it compact but not dense.

Make the cornflake topping:

In a separate bowl, toss your lightly crushed cornflakes with 1/4 cup melted butter until they're evenly coated and glistening. This is the moment the dish goes from homey to golden-brown showstopper.

Add the topping and bake:

Sprinkle the buttered cornflakes over the potatoes, then bake uncovered for 40–45 minutes until the top is deep golden brown and you see the edges bubbling actively—that bubbling is your signal the potatoes are tender and the cream has set. If your topping is browning too fast, loosely tent with foil for the last 10 minutes.

Rest before serving:

Let it cool for 10 minutes so it sets slightly and becomes easier to scoop without it falling apart. This is also when the flavors settle and the jalapeño heat mellows just a touch.

Save Pin

At my sister's birthday dinner, my nephew (who's picky about everything) went back for thirds of this casserole while completely ignoring the green beans. My sister caught me watching him and whispered, "You did it—you made him eat something with vegetables." That's when I understood this dish's real magic: it makes people happy without them even realizing they're eating potatoes and dairy and vegetables all in one spoonful.

Why the Cornflake Topping Works

Cornflakes sound like a shortcut, and honestly, they are—but they're the right shortcut. They don't absorb moisture the way breadcrumbs do, so they stay crispy instead of turning soggy after thirty minutes in the oven. The slight sweetness of the flakes plays beautifully against the salty cheddar and the heat of the jalapeños, creating this unexpected flavor balance that makes you reach for another bite.

Make-Ahead and Storage Wisdom

This casserole is one of those dishes that actually improves when you assemble it the night before and let the flavors meld in the refrigerator. You can bake it straight from cold—just add 10–15 minutes to the baking time and cover with foil if the top starts browning too fast. Leftovers reheat beautifully in a 325°F oven for about 20 minutes, or you can microwave individual portions, though the stovetop method keeps the cornflake topping crispier.

How to Adjust the Heat Level

The beauty of this dish is how easily you can dial the spice up or down depending on who's eating. For a milder version, remove all the jalapeño seeds and membranes, or cut the amount to just one pepper and add a pinch of paprika for color. For real heat lovers, leave seeds in, add more jalapeños, or mix in a pinch of cayenne or fresh diced habanero—just remember that heat intensifies in the oven, so be conservative.

• Taste the raw mixture before baking and adjust salt and spice levels then, not after it's cooked.
• Remember that dairy cools spice slightly, so the heat level you taste raw will feel milder once baked into the creamy sauce.
• Leftover jalapeños can be pickled or frozen for future use, so don't waste them.

Save Pin

This is the kind of recipe that proves comfort food doesn't have to be complicated to be memorable. Make it, bring it somewhere, and watch what happens.

Recipe FAQs

→ How can I adjust the spiciness level?

Use fewer jalapeños or remove all seeds for mild heat, or keep seeds and add cayenne for extra spice.

→ Can I make this vegetarian?

Yes, replace the cream of chicken soup with cream of mushroom and verify cheese ingredients to ensure vegetarian-friendly.

→ What can I use instead of cornflakes for topping?

Panko breadcrumbs can be substituted for a crunchy, golden topping if preferred over cornflakes.

→ How do I prevent the casserole from being soggy?

Ensure the potatoes are properly thawed and well-drained, and bake uncovered to allow moisture to evaporate and create a crust.

→ What dishes pair well with this casserole?

It complements roasted meats like ham or turkey and pairs nicely with fresh green salads for balanced meals.