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French Onion Funeral Potatoes

French onion funeral potatoes made with creamy sour cream, French onion dip, and tender hash browns baked until bubbly. Topped with Gruyere and crispy fried onions for a golden, cheesy crust.
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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: 540
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: 1 cup for the base, 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 Use for topping.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish, so the casserole won’t stick once it’s hot.
  2. Mix sour cream, French onion dip, cream of chicken soup, melted butter, 1 cup Gruyere, white cheddar, salt, and black pepper until evenly combined.
  3. Fold the thawed hash browns into the mixture, stirring just until the potatoes are coated and no dry shreds remain.
Bake and finish
  1. Spread the potato mixture into the greased dish and bake for 45 minutes, until the edges look set and slightly golden.
  2. Top with the remaining Gruyere and crispy fried onions, then return to the oven.
  3. Bake 10-15 minutes more at 350°F until the top is golden and bubbling, with visible melted cheese under the onions.

Notes

For the best creamy texture, thaw the hash browns fully and use them as dry as possible; excess moisture can thin the casserole. Store leftovers in the refrigerator for up to 3-4 days; reheat covered in a 350°F oven or microwave until hot. Freezing is not recommended because sour cream-based casseroles can separate after thawing. For a lighter option, replace the sour cream with plain Greek yogurt (similar texture) and use reduced-fat cheddar.