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French Onion Funeral Potatoes

French onion funeral potatoes are baked until creamy and set, then finished with melted Gruyère, cheddar, and crispy fried onions for a golden, bubbling top. This easy hash brown casserole uses a sour cream + French onion dip base for deep savory flavor.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Frozen potato base
  • 30 oz frozen shredded hash browns Thawed before mixing.
Creamy French onion layer
  • 2 cup sour cream
  • 15 oz French onion dip
  • 10.5 oz cream of chicken soup
  • 0.25 cup butter Melted.
  • 1 cup shredded Gruyere Divided; 1 cup goes in the mix and the rest is for topping.
  • 1 cup shredded white cheddar
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cup crispy fried onions For topping.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350F and grease a 9x13-inch baking dish.
  2. Mix sour cream, French onion dip, cream of chicken soup, melted butter, 1 cup Gruyere, shredded white cheddar, salt, and black pepper until evenly combined.
  3. Fold thawed hash browns into the creamy mixture.
Bake and finish
  1. Spread the mixture into the greased baking dish and bake for 45 minutes.
  2. Top with the remaining Gruyere and crispy fried onions.
  3. Bake 10-15 minutes more at 350F until golden and bubbling.

Notes

For the creamiest texture, thaw hash browns fully and fold until just combined so they don’t get gummy. Refrigerate covered up to 3-4 days; reheat in a 350F oven until hot throughout. Freezing is not ideal because the dairy can separate when thawed, but you can freeze baked leftovers briefly and reheat gently. For a lighter option, use light sour cream and reduced-fat cheddar (same bake time).