Jalapeño Cheddar Funeral Potatoes

My aunt pulled this casserole out of the oven at a funeral luncheon years ago, and I watched three different people go back for seconds without even trying anything else on their plate. The golden cornflake crust crackled under a fork, and underneath was this creamy, slightly spicy potato situation that somehow felt both comforting and exciting. She never wrote down the recipe, so I spent months reverse-engineering it based on memory and a lot of hopeful guessing. Now it's become the dish I make when I want people to feel taken care of, without pretending I spent all day in the kitchen.

I made this for a church potluck on a snowy March afternoon, and I remember standing in the fellowship hall watching people's faces light up when they tasted it. Someone's kid actually asked for the recipe, which never happens. That afternoon taught me that the best dishes aren't the ones trying hardest to impress—they're the ones that feel like someone genuinely wanted everyone to enjoy themselves.

Ingredients

• Frozen shredded hash brown potatoes (32 oz): Using frozen saves you from standing there shredding potatoes by hand, and honestly, they bind together better than fresh in this application.
• Sharp cheddar cheese (2 cups shredded): Don't skimp here—mild cheddar fades into the cream sauce like it was never there, but sharp cheddar stands up and declares itself.
• Sour cream (1 cup): This is your acid and richness all at once; it keeps the casserole from feeling one-dimensional.
• Condensed cream of chicken soup (1 can, 10.5 oz): I know cream soup feels retro, but it's there doing real work as both binder and flavor base.
• Unsalted butter, melted (1/2 cup plus 1/4 cup for topping): Separate your butter amounts or you'll end up short for the cornflakes; trust me on this small mistake.
• Whole milk (1/2 cup): This loosens everything into a creamy texture that actually cooks evenly throughout the pan.
• Fresh jalapeños (2 medium, seeded and diced): Seeding them keeps the heat manageable, but leave a few seeds in if you want people to know they're eating something with personality.
• Yellow onion (1/2 cup finely chopped): Finely chopped means it disappears into the sauce instead of creating little surprises, which is what you want here.
• Garlic powder (1/2 teaspoon): Fresh garlic would overpower; the powder melts in like it always belonged there.
• Kosher salt and black pepper: Season generously since the cream base absorbs seasoning like it's going out of style.
• Crushed cornflakes (2 cups lightly crushed): Crush them by hand so you get a mix of sizes—some dust, some crunch—instead of uniform crumbs.

Instructions

Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.

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Set your stage:

Preheat your oven to 350°F and grease a 9x13-inch baking dish until it's slick enough that nothing will stick. This takes two minutes and saves you from cursing later when you're trying to serve.

Build the base:

In a large bowl, combine your thawed hash browns, shredded cheddar, sour cream, soup, melted butter, milk, jalapeños, onion, garlic powder, salt, and pepper. Mix until everything is coated and there are no dry streaks of potato showing—this usually takes about two minutes of gentle stirring.

Spread and layer:

Pour the whole mixture into your prepared dish and spread it evenly with a spatula or the back of a spoon. You want it level so it cooks evenly from edge to center.

Coat your topping:

Toss your crushed cornflakes with the 1/4 cup melted butter in a separate bowl until every piece is glossy and golden-looking. This is what makes the difference between a soggy top and one that actually stays crispy.

Crown the casserole:

Sprinkle the buttered cornflakes evenly across the top, making sure you cover the whole surface. Don't press down or you'll compress it into a crust instead of letting it stay light.

Bake until golden:

Bake uncovered for 40 to 45 minutes, watching for a golden-brown top and bubbling edges that tell you the filling has heated through completely. The timing depends on your oven's mood, so start checking around minute 35.

Rest before serving:

Let it sit for 10 minutes—this isn't just for the food's sake, it's so you don't burn the roof of your mouth or have the filling slide all over the plate.

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My neighbor brought this to us when my mom was recovering from surgery, and the way my whole family gathered around it like it was the most exciting thing in the kitchen that week struck me. It wasn't fancy or pretentious, just honest and warm and present. That's when I understood why funeral potatoes exist—they're not really about the event, they're about showing up with food that makes people feel less alone.

When to Make This Ahead

You can assemble everything except the cornflake topping the night before, cover it with plastic wrap, and refrigerate it. Just add the cornflakes and bake straight from the refrigerator the next day, adding about five extra minutes to your baking time. I've also frozen this whole unbaked casserole for up to three months, which makes it perfect for those moments when you need to contribute something but life got in the way.

Flavor Adjustments and Swaps

If you like serious heat, leave some jalapeño seeds in or stir a pinch of cayenne into the potato mixture. For a different texture, panko breadcrumbs work just as well as cornflakes, though they'll brown a little faster. I've also made this with cream of mushroom soup when I wanted it vegetarian, and honestly, it's just as good—the mushroom flavor plays nicely with the cheddar without trying to take over.

Serving and Storage

This casserole plays well with almost anything—roasted ham, grilled chicken, even just a simple green salad if you want to keep things light. Leftovers stay good in the fridge for about three days, and while the cornflake topping won't be quite as crispy after a day, the whole thing still tastes excellent reheated in a 350°F oven for ten minutes.

• Reheat gently to keep the top from burning while the center warms through.
• Make this on a day when your kitchen smells like butter and cheese sound appealing because those are the aromas you're committing to.
• Remember that the best version of this dish is the one you make for people who actually matter to you because that's what transforms it from a recipe into a memory.

Perfect for frying eggs, sautéing vegetables, and simmering small-batch sauces for quick everyday meals.

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This recipe exists because people needed something to bring to difficult moments, something warm enough to stand in for words when words weren't enough. Make it that way, and it becomes more than a casserole.

Common Recipe Questions

→ Can I adjust the spiciness level?

Yes, you can control the heat by adding more or fewer jalapeños, or leaving some seeds in for extra spice. Adding a pinch of cayenne pepper also enhances the heat.

→ What can replace cornflakes for the topping?

Panko breadcrumbs work well as a crunchy alternative and will create a similar golden crust when baked.

→ Is there a vegetarian option for this dish?

Use cream of mushroom soup instead of the cream of chicken soup, and ensure cheese is vegetarian-friendly by checking the rennet source.

→ Can this be prepared ahead of time?

Yes, you can assemble the casserole and refrigerate it before baking. Just add a few extra minutes to the cooking time if baking cold.

→ What sides pair well with this casserole?

This dish complements roasted meats, ham, or a fresh green salad, balancing richness with lighter elements on the plate.