Jalapeño Cheddar Funeral Potatoes (Printable)

Cheesy, spicy casserole with tender potatoes, sharp cheddar, and fresh jalapeños baked to golden perfection.

# 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

# Directions:

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 Tips:

01 -
  • The jalapeños keep things interesting without overwhelming anyone who doesn't love heat—you control the punch.
  • It comes together in minutes and bakes while you handle other dishes, making it perfect for when you're juggling a full meal.
  • That crispy cornflake topping shatters when you dig in, creating texture that regular funeral potatoes don't have.
02 -
  • Thaw those potatoes completely and squeeze out every drop of water you can—I learned this the hard way when my first batch turned out watery and separated during baking.
  • Don't skip the 10-minute rest; it sounds like nothing, but it's the difference between a casserole that holds together and one that falls apart when you serve it.
  • Taste your jalapeño-onion mixture before combining everything, because heat levels vary wildly and you want to know what you're working with.
03 -
  • Make this the night before and refrigerate it covered; it actually develops better flavor and comes together faster when baked cold straight from the fridge.
  • If the top is browning too fast before the center finishes cooking, tent it loosely with foil for the last 15 minutes, then uncover to finish.
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