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French Onion Funeral Potatoes

French onion funeral potatoes are baked into a creamy hash brown casserole with a golden, bubbling Gruyère crust. Layers of shredded cheese and crispy fried onions create a rich, melty top that turns perfectly golden at 350°F.
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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
  • 30 oz frozen shredded hash browns Thawed (from 1 bag).
Sour cream
  • 2 cup sour cream
French onion dip
  • 15 oz French onion dip Use 1 container.
Cream of chicken soup
  • 10.5 oz cream of chicken soup Use 1 can.
Butter
  • 0.25 cup butter Melted (about 1/4 cup).
Shredded Gruyère cheese
  • 1 cup shredded Gruyere Divide: 1 cup for mixing, plus remaining for topping.
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 & assemble
  1. Preheat oven to 350°F and grease a 9x13-inch baking dish with a light coating of butter or nonstick spray (visual cue: dish looks evenly coated).
  2. In a large mixing bowl, combine sour cream, French onion dip, cream of chicken soup, melted butter, 1 cup Gruyère, shredded white cheddar, salt, and black pepper until smooth (visual cue: thick, uniform mixture with no dry pockets).
  3. Fold in thawed frozen shredded hash browns until evenly coated (visual cue: hash browns are fully suspended in the creamy mixture).
  4. Spread the mixture evenly into the greased 9x13-inch baking dish (visual cue: level surface with corners filled).
  5. Bake at 350°F for 45 minutes, until hot through and lightly set (visual cue: edges look bubbly and the center is no longer loose).
  6. Top with remaining Gruyère and crispy fried onions (visual cue: full coverage so the surface is mounded with cheese and onions).
  7. Bake 10-15 minutes more at 350°F until golden and bubbling (visual cue: browned onion edges and melted cheese bubbling across the top).

Notes

Pro tip: thaw hash browns fully and let any excess moisture drain briefly so the casserole bakes up creamy, not watery. Store covered in the fridge for up to 4 days; reheat individual portions in the microwave or bake at 350°F until warmed through. Freezing is yes—freeze tightly wrapped portions up to 2 months, then thaw overnight in the fridge and reheat. For a lighter swap, use low-fat sour cream and reduced-fat cheese while keeping the dip and soup as directed for the same onion flavor.