Jalapeño Cheddar Funeral Potatoes

My aunt brought this to a funeral reception years ago, and I watched it disappear faster than the casseroles labeled with those little cards that nobody reads. The thing about jalapeño cheddar funeral potatoes is they break the unspoken rule of side dishes—nobody ignores them, nobody leaves them behind. There's something about the way sharp cheddar melts into creamy potatoes, then that unexpected heat from jalapeños catches you off guard in the best way. I've made it dozens of times since, and it never fails to be the first pan emptied, whether it's a church basement or a Tuesday dinner at home.

I made this for my sister's book club once, and three people asked for the recipe before dessert even arrived—one woman actually photographed the empty pan with a caption about why it mattered. That moment taught me that food bringing people together isn't just a nice idea, it's real. When a dish makes people slow down, share seconds, and ask for the recipe, you know you've created something worth repeating.

Ingredients

• Frozen shredded hash brown potatoes (32 oz/900 g, thawed): Using frozen potatoes means you skip the tedious shredding and they're already blanched, so they cook more evenly and stay creamy rather than getting watery.
• Sharp cheddar cheese (2 cups/225 g, shredded): Sharp cheddar is non-negotiable here—mild cheddar disappears into the cream and you'll end up with bland potatoes, so don't skimp on flavor.
• Sour cream (1 cup/240 ml): This adds tang and moisture that keeps the casserole from becoming a dense brick, and it actually improves the texture after sitting.
• Condensed cream of chicken soup (10.5 oz/300 g): I know it sounds old-fashioned, but it's the secret binder that holds everything together and adds subtle savory depth.
• Unsalted butter (1/2 cup/115 g melted, plus 1/4 cup/55 g for topping): Use unsalted so you control the salt level, and melting it beforehand ensures even distribution without clumps.
• Whole milk (1/2 cup/120 ml): This loosens the mixture just enough so it spreads evenly and bakes through without drying out on the edges.
• Jalapeños (2 medium, seeded and finely diced): Seeding them removes most of the heat, but if you like serious spice, leave some seeds in—taste as you go because jalapeño intensity varies wildly.
• Yellow onion (1/2 cup/60 g, finely chopped): Raw onion adds a fresh bite that prevents the casserole from tasting one-dimensional and heavy.
• Garlic powder (1/2 teaspoon): Fresh garlic burns easily in the oven, so powder is actually better here and distributes more evenly than minced.
• Kosher salt and black pepper (1/2 teaspoon salt, 1/4 teaspoon pepper): Kosher salt dissolves better and gives you more control than table salt, and fresh cracked pepper always tastes better than pre-ground.
• Crushed cornflakes (2 cups/60 g) with melted butter (1/4 cup/55 g): The cornflakes toast in the oven and create this irresistible crunch that contrasts with the creamy potatoes underneath.

Instructions

Get your oven ready and prep the pan:

Preheat to 350°F and grease a 9x13-inch baking dish generously—this prevents sticking and creates those crispy edges people fight over. You want the oven fully preheated before the potato mixture goes in so it bakes evenly and doesn't spend time just sitting there getting watery.

Build the creamy base:

Combine your thawed hash browns, sharp cheddar, sour cream, soup, melted butter, milk, jalapeños, onion, garlic powder, salt, and pepper in one large bowl and mix until everything is coated and there are no streaks of ingredient left behind. This is where you taste and adjust—if it needs more heat, add a pinch of cayenne or more jalapeños now, not after it's in the oven.

Spread and level:

Pour the mixture into your prepared dish and use a spatula to spread it in an even layer—corners matter because they'll bake faster and can dry out if the filling is too thin there. A level surface bakes more evenly and looks more intentional when you bring it to the table.

Toast the cornflake topping:

Toss your crushed cornflakes with melted butter in a separate bowl, breaking up any clumps so each piece gets a little butter coating—this is what makes the difference between a soggy topping and that satisfying crunch. Don't skip this step; dry cornflakes on top just absorb moisture and become sad.

Crown your casserole:

Sprinkle the buttered cornflakes evenly over the potato mixture, covering all the creamy parts so steam doesn't escape unevenly and create dry spots.

Bake until golden:

Bake uncovered for 40-45 minutes until the top is deeply golden brown and the edges are bubbling visibly—you'll know it's done when the smell becomes almost aggressive and you can see the casserole moving slightly when you jiggle the pan. The bubbling at the edges is your signal that the creamy interior has heated through completely.

Rest and serve:

Let it sit for 10 minutes before serving so the structure sets and it cuts cleanly instead of slopping all over the plate. This brief rest also gives the toppings time to crisp up further as they cool slightly.

Save

There was this one Thanksgiving where someone's grandmother watched me pull this out of the oven and actually teared up because it reminded her of something her own mother used to make, except mine had jalapeños. That's when I realized comfort food isn't about the ingredients being fancy or unusual—it's about how it makes people feel safe and cared for, even in unfamiliar versions.

When to Make This

This casserole is perfect for any gathering where you want to bring something that disappears before dessert, but it's especially perfect for funerals and memorial events—hence the name. It's also brilliant for potlucks where you're driving a distance because it travels well, reheats beautifully, and doesn't require any fussy plating when you arrive. Weeknight dinners at home benefit too; it feels special enough for company but casual enough that you don't need a formal reason to make it.

Storage and Reheating

This casserole keeps well in the refrigerator for up to three days in an airtight container, and reheating brings it back to life better than most side dishes. Cover it loosely with foil and warm in a 350°F oven for about 15-20 minutes until heated through; this prevents the cornflake topping from burning while the insides warm up.

Making It Your Own

The beauty of funeral potatoes is how forgiving they are—this recipe is more template than mandate, so feel free to make it match what you love. If you're vegetarian, swap the cream of chicken soup for cream of mushroom or even cream of potato, and nobody will know the difference. Some people skip the jalapeños entirely and add bacon or chorizo instead, others use panko breadcrumbs instead of cornflakes for a different kind of crunch, and I've seen versions with caramelized onions or roasted garlic that were absolutely magnificent.

• For extra spice, leave some jalapeño seeds in or dust the top layer with a pinch of cayenne pepper before baking.
• You can make this dairy-free by using dairy-free sour cream and butter, though the flavor profile shifts slightly and you might need less salt.
• If you're sensitive to condensed soups, you can replace it with a mixture of chicken or vegetable broth thickened with a little flour stirred into your melted butter, though the flavor won't be identical.

Save

This casserole has become one of those recipes people ask for by name now, the kind where you arrive at a gathering and someone says they were hoping you'd bring the jalapeño ones. That's the real win right there.

Recipe FAQ

→ Can I adjust the spice level in this dish?

Yes, modify the amount of diced jalapeños or leave some seeds in for extra heat. You can also add a pinch of cayenne pepper to increase spiciness.

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

Panko breadcrumbs make a great alternative for a crunchy topping and will provide a slightly different texture.

→ Is there a vegetarian option available?

Use cream of mushroom soup instead of cream of chicken soup and ensure the cheddar cheese is suitable for vegetarians.

→ How do I ensure the casserole is cooked evenly?

Spread the potato mixture evenly in the baking dish and bake uncovered, allowing the top to become golden and edges to bubble for even cooking.

→ Can this dish be prepared ahead of time?

Yes, assemble the casserole and refrigerate before baking. Add a few extra minutes to the baking time if cooking chilled.