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French Onion Funeral Potatoes

French onion funeral potatoes are a creamy, cheesy hash brown casserole baked until golden and bubbling. Frozen shredded hash browns get folded into a sour-cream-and-onion-dip mixture, then finished with 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Frozen shredded hash browns
  • 1 bag (30 oz) frozen shredded hash browns, thawed
Sour cream
  • 2 cup sour cream
French onion dip
  • 1 container (15 oz) French onion dip
Cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
Butter
  • 0.25 cup butter, melted
Gruyere cheese
  • 1 cup shredded Gruyere, divided
White cheddar cheese
  • 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
 

Preheat and combine
  1. Preheat oven to 350F and grease a 9x13-inch baking dish so the casserole releases easily after baking.
  2. Mix sour cream, French onion dip, cream of chicken soup, melted butter, 1 cup Gruyere, shredded white cheddar, salt, and black pepper until evenly combined.
  3. Fold in the thawed shredded hash browns until every strand is coated with the creamy onion mixture.
  4. Spread the mixture into the greased baking dish and smooth the top into an even layer for consistent baking.
  5. Bake at 350F for 45 minutes, until the center is set and the edges look lightly browned.
Finish and bake until bubbly
  1. Top with the remaining Gruyere and the crispy fried onions to create a golden, crunchy crust.
  2. Bake 10-15 minutes more at 350F until golden and bubbling in the center and around the edges.

Notes

For the creamiest texture, thaw the hash browns completely and let any excess moisture drip off before mixing. Store leftovers covered in the refrigerator for up to 3 days (reheat covered at 325F until warmed through). Freezing works, but the crispy onions may soften—freeze portions for up to 2 months and re-crisp with fresh fried onions after reheating. For a lighter option, substitute low-fat sour cream and reduced-fat cheese while keeping the same bake time.