Jalapeño Cheddar Funeral Potatoes (Print Version)

Tender potatoes with sharp cheddar and spicy jalapeños baked into a creamy casserole dish.

# What You'll 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 It:

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.

# Additional Tips::

01 -
  • It's creamy and indulgent but the jalapeños keep it from feeling one-note, so you actually want another spoonful.
  • The cornflake topping gives you that buttery crunch that feels fancy without any fussy technique involved.
  • You can make it ahead, refrigerate it, and bake it when you need it, which means less stress when people are arriving.
02 -
  • Thawing and draining your hash browns is non-negotiable—I learned this the hard way with a puddle of potato soup, and now I always squeeze them wrapped in a clean towel.
  • Don't skip the resting time at the end; those ten minutes let the casserole firm up just enough that you get creamy insides with structural integrity instead of a sliding mess on the plate.
03 -
  • If your casserole seems to be browning unevenly, rotate the baking dish halfway through baking—oven heat is rarely as even as we'd like it to be.
  • The magic trick nobody talks about: use half cream of chicken and half cream of mushroom soup for deeper flavor without chickeny taste.
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