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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 and cheddar. Crispy fried onions go on top for a crunchy, melty finish.
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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: 410
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 oven to 350F, then grease a 9x13-inch baking dish so the casserole releases cleanly.
  2. Mix sour cream, French onion dip, cream of chicken soup, melted butter, 1 cup Gruyere, shredded white cheddar, salt, and black pepper until smooth and evenly seasoned (no dry pockets).
  3. Fold in thawed frozen shredded hash browns until fully coated so every strand gets a creamy onion sauce.
  4. Spread the mixture evenly in the baking dish, smoothing the top into an even layer for consistent baking.
Bake and finish
  1. Bake at 350F for 45 minutes, until the center is hot and the edges look set.
  2. Top with the remaining Gruyere and crispy fried onions, letting the onions sit on the surface for crunch.
  3. Bake at 350F for 10-15 minutes more, until golden and bubbling across the top (visual cue: melted cheese and browned onion tips).

Notes

For best melting, let the casserole rest 5-10 minutes after baking so it thickens before serving. Store leftovers covered in the refrigerator up to 4 days; freeze up to 2 months (reheat from thawed in a 350F oven until hot). For a lighter twist, swap sour cream for plain Greek yogurt while keeping the same dip and cheese amounts.