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French Onion Funeral Potatoes

French onion funeral potatoes are a creamy hash brown casserole baked until golden and bubbling, topped with crispy fried onions and a melted Gruyere layer. This American side dish combines French onion dip with shredded cheeses for a rich, comforting texture.
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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
  

French onion funeral potatoes
  • 30 oz frozen shredded hash browns Thawed.
  • 2 cup sour cream
  • 15 oz French onion dip 1 container.
  • 10.5 oz cream of chicken soup 1 can.
  • 0.25 cup butter Melted.
  • 1 cup shredded Gruyere Divided (1 cup in the mix, rest on top).
  • 1 cup shredded white cheddar
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cup crispy fried onions

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish.
  2. In a large bowl, mix sour cream, French onion dip, cream of chicken soup, melted butter, 1 cup Gruyere, white cheddar, salt, and black pepper until evenly combined.
  3. Fold the thawed hash browns into the mixture until coated.
  4. Spread the mixture into the greased baking dish in an even layer.
Bake and finish
  1. Bake for 45 minutes at 350F until hot and set around the edges.
  2. Top with the remaining Gruyere and the crispy fried onions for a crunchy, cheesy finish.
  3. Bake 10-15 minutes more at 350F until golden on top and bubbling in the center.

Notes

For the creamiest bake, thaw hash browns fully and let excess moisture drain so the casserole sets cleanly. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in a 350F oven until warmed through. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use reduced-fat sour cream and reduced-fat cheeses while keeping the fried onion topping for crunch.