Jalapeño Cheddar Funeral Potatoes (Printable Copy)

Comforting casserole blending tender potatoes, sharp cheddar, and spicy jalapeños with a crunchy topping.

# What You Need:

→ Potatoes and Base

01 - 32 oz frozen shredded hash brown potatoes, thawed
02 - 2 cups sharp cheddar cheese, shredded
03 - 1 cup sour cream
04 - 1 can (10.5 oz) condensed cream of chicken soup
05 - 1/2 cup unsalted butter, melted
06 - 1/2 cup whole milk

→ Flavorings

07 - 2 medium jalapeños, seeded and finely diced
08 - 1/2 cup yellow onion, finely chopped
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper

→ Topping

12 - 2 cups cornflakes, lightly crushed
13 - 1/4 cup unsalted butter, melted

# How to Make:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray or butter.
02 - In a large mixing bowl, combine thawed hash brown potatoes, shredded cheddar cheese, sour cream, condensed soup, 1/2 cup melted butter, milk, diced jalapeños, chopped onion, garlic powder, salt, and pepper. Mix until well combined.
03 - Spread the potato mixture evenly into the prepared baking dish.
04 - In a separate bowl, toss crushed cornflakes with 1/4 cup melted butter until evenly coated.
05 - Sprinkle the buttered cornflakes evenly over the potato mixture.
06 - Bake, uncovered, for 40-45 minutes, or until the top is golden brown and the edges are bubbling.
07 - Let cool for 10 minutes before serving.

# Expert Advice:

01 -
  • It's the rare casserole where the cheese actually tastes like cheese, sharp and bold instead of getting lost in cream.
  • The jalapeños give you just enough heat to keep things interesting without overpowering people who don't love spicy food.
  • You can have everything prepped and in the oven in under 20 minutes, which is a lifesaver when you're already running late.
02 -
  • If you skip thawing the potatoes, they'll release water as they cook and you'll end up with a soupy casserole instead of creamy—thaw them on the counter while you prep everything else.
  • The cornflakes really do need butter to crisp up properly; a dry topping will turn into sad, soggy cereal instead of the crunchy finish that makes this dish special.
03 -
  • Don't skip the ten-minute rest after baking—it lets the casserole set so it scoops cleanly instead of falling apart on the plate.
  • Keep extra shredded cheddar nearby because there's always someone at the table who whispers that it could use just a bit more cheese.
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