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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 melty Gruyere and crispy fried onions. This American side dish combines sour cream, French onion dip, and two cheeses for a rich, savory bake.
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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: 650
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
  • 1.5 cup shredded Gruyere divided
  • 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
 

Preheat and prepare the dish
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish.
  2. Measure and divide the Gruyere so you can use 1 cup in the mixture and keep the rest for the top.
Mix the casserole base
  1. 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.
  2. Fold the thawed shredded hash browns into the mixture until evenly coated.
Bake
  1. Spread the mixture evenly into the greased baking dish and bake for 45 minutes at 350F.
  2. Top with the remaining Gruyere and crispy fried onions.
  3. Bake 10-15 minutes more at 350F until golden and bubbling, then let cool briefly before serving.

Notes

For clean slices, let the casserole rest 10 minutes after baking so the cheesy layers set. Store leftovers covered in the refrigerator for up to 4 days; reheat in the oven at 325F until warmed through. This freezes well—freeze in portions up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat sour cream and reduced-fat cheese while keeping the fried onion topping for crunch.