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French Onion Funeral Potatoes

French onion funeral potatoes are a creamy, cheesy hash brown casserole baked until golden and bubbling. This method mixes thawed hash browns with sour cream, French onion dip, and soup, then finishes with melted Gruyere and crispy fried onions.
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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: 460
Ingredients Equipment Method Notes

Ingredients
  

Frozen shredded hash browns
  • 30 oz frozen shredded hash browns, thawed Use 1 bag (30 oz) and thaw before mixing.
Sour cream
  • 2 cup sour cream
French onion dip
  • 15 oz French onion dip Use 1 container (15 oz).
Cream of chicken soup
  • 10.5 oz cream of chicken soup
Butter
  • 0.25 cup butter, melted Melt before mixing.
Gruyere cheese
  • 1.5 cup shredded Gruyere, divided Divide into 1 cup for the mix and 1/2 cup for topping.
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 Reserve some for topping after mixing.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350F and grease a 9x13-inch baking dish. Coat the dish evenly so the casserole releases cleanly.
  2. In a large bowl, mix sour cream, French onion dip, cream of chicken soup, melted butter, 1 cup Gruyere, shredded white cheddar, salt, and black pepper. Stir until the mixture looks smooth and evenly seasoned.
  3. Fold the thawed hash browns into the mixture until fully coated. The hash browns should look creamy with no dry pockets.
  4. Spread the hash brown mixture into the greased baking dish. Smooth the top so it bakes evenly.
Bake and finish
  1. Bake at 350F for 45 minutes. Look for edges to bubble and the center to set.
  2. Top with the remaining Gruyere and crispy fried onions. Add evenly so each scoop gets melted cheese and crunchy onions.
  3. Bake 10-15 minutes more at 350F until golden and bubbling. The top should be browned and the casserole should gently bubble around the edges.

Notes

For best texture, thaw the hash browns completely and let any excess moisture drain before mixing. Refrigerate leftovers in a covered container for up to 3 days; reheat individual portions in the microwave or in a 350F oven until hot. Freezing is not recommended because the potatoes can soften. For a lighter swap, use light sour cream and reduce the butter to 2 tbsp while keeping the cheese amount the same for structure and flavor.