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French Onion Funeral Potatoes

French onion funeral potatoes are a creamy hash brown casserole baked until golden and bubbling, loaded with Gruyere, cheddar, and crispy fried onions. This easy oven method creates a browned top with a soft, cheesy center.
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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: 510
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
shredded Gruyere
  • 1.5 cup shredded Gruyere divided
shredded 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 mix
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish, so it’s ready when the mixture is combined.
  2. Mix sour cream, French onion dip, cream of chicken soup, melted butter, 1 cup shredded Gruyere, shredded white cheddar, salt, and black pepper until evenly combined.
  3. Fold in the thawed frozen shredded hash browns until no dry pockets remain, with a thick, creamy coating.
  4. Spread the mixture evenly in the prepared baking dish for even browning.
Bake and finish
  1. Bake at 350F for 45 minutes, until the edges look set and the center is bubbling a bit.
  2. Top with the remaining shredded Gruyere and crispy fried onions so a crisp, golden crust forms on the surface.
  3. Bake 10-15 minutes more at 350F until golden and bubbling, keeping a close eye to prevent the onions from over-browning.

Notes

Pro tip: thaw the hash browns and squeeze out excess moisture if they seem wet, so the casserole bakes up creamy instead of watery. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 350F until hot. Freezing is not recommended because the dairy can break and the crispy onion topping softens. For a lighter option, swap sour cream for plain Greek yogurt while keeping the baking time the same.