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French Onion Funeral Potatoes

French onion funeral potatoes are a creamy, cheesy hash brown casserole baked until golden and bubbling. Thawed hash browns get folded into a sour cream–French onion dip mixture, then finished with Gruyere and crispy fried onions for a crunchy top.
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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
  • 1 bag (30 oz) frozen shredded hash browns thawed
Sour cream
  • 2 cup sour cream
French onion dip
  • 1 container (15 oz) French onion dip
Cream of chicken soup
  • 1 can (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 and grease a 9x13-inch baking dish. Ensure the dish is coated 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. Look for an evenly combined, thick mixture.
  3. Fold in thawed frozen shredded hash browns until evenly coated. Stop mixing once no dry hash browns remain.
  4. Spread the mixture into the greased baking dish in an even layer. Smooth the top so it bakes uniformly.
Bake and finish
  1. Bake at 350F for 45 minutes. The edges should look set and the center should be slightly bubbly.
  2. Top with the remaining Gruyere and crispy fried onions. Cover the surface evenly so you get a crunchy, cheesy finish.
  3. Bake at 350F for 10-15 minutes more until golden and bubbling. Watch for a browned top and melted cheese pulling at the surface.

Notes

For the best texture, use fully thawed hash browns and avoid squeezing them dry—extra moisture helps keep the casserole creamy. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the creamy dairy can separate after thawing. If you want a lighter option, use reduced-fat sour cream and light shredded cheese to lower calories while keeping the flavor and cheesy top.