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French Onion Funeral Potatoes

French onion funeral potatoes are a creamy, cheesy hash brown casserole baked until golden and bubbling, topped with crispy fried onions. This American side dish layers shredded hash browns with sour cream, French onion dip, and Gruyere for a rich, melty crust.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Frozen shredded hash browns
  • 30 oz frozen shredded hash browns, thawed
Sour cream
  • 2 cup sour cream
French onion dip
  • 15 oz French onion dip
Cream of chicken soup
  • 10.5 oz cream of chicken soup
Butter
  • 0.25 cup butter, melted
Gruyere cheese
  • 1.5 cup shredded Gruyere, divided
White cheddar
  • 1 cup shredded white cheddar
Salt
  • 0.5 tsp salt
Black pepper
  • 0.5 tsp black pepper
Crispy fried onions
  • 1.5 cup crispy fried onions

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat your oven to 350F. Grease a 9x13-inch baking dish so the casserole releases easily (visual cue: dish looks lightly coated, no bare spots).
Mix the casserole
  1. In a mixing bowl, combine sour cream, French onion dip, cream of chicken soup, melted butter, 1 cup Gruyere, shredded white cheddar, salt, and black pepper until smooth. (Visual cue: mixture is evenly speckled with cheese.)
  2. Fold the thawed frozen shredded hash browns into the mixture. (Visual cue: potatoes are coated and there are no dry pockets.)
  3. Spread the mixture evenly into the greased baking dish. (Visual cue: it forms an even layer across the pan.)
Bake
  1. Bake at 350F for 45 minutes. (Visual cue: edges look set and the center starts to bubble.)
  2. Top with the remaining Gruyere and crispy fried onions. (Visual cue: onions sit on top in a golden layer.)
  3. Bake at 350F for 10-15 minutes more until golden and bubbling. (Visual cue: the surface is browned and you see active bubbling around the edges.)

Notes

Pro tip: for a thicker, less watery bake, squeeze thawed hash browns lightly before mixing. Store leftovers covered in the refrigerator for up to 4 days; reheat individual portions in the microwave or warm the whole dish at 325F until hot. Freezing isn’t recommended because the potatoes and dairy can break down after thawing. For a dairy-light option, use reduced-fat sour cream and a reduced-fat cheese blend (texture may be slightly softer).