I enjoy this recipe because it takes classic funeral potatoes to a whole new level with the rich flavor of French onion soup. The creamy potato filling is loaded with cheese and a savory onion sauce, while the crispy fried onions on top add an irresistible crunch. I also appreciate that it serves a large group, making it ideal for entertaining. Every bite delivers a combination of creamy, cheesy, and crispy textures that keeps everyone coming back for more.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
32 ounces frozen cubed hash browns, thawed
¼ cup unsalted butter, melted
2 cups sharp cheddar cheese, shredded
1½ cups sour cream
¼ cup unsalted butter
1 small yellow onion, diced
2 teaspoons garlic, minced
¼ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon dried mustard
½ cup chicken broth, room temperature
½ cup whole milk, room temperature
2 large yellow onions, thinly sliced and separated into layers
4 cups vegetable oil
½ teaspoon kosher salt
Directions
I preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
In a large bowl, I combine the thawed hash browns, melted butter, shredded cheddar cheese, and sour cream. I mix everything well and set it aside.
To make the sauce, I melt butter in a medium skillet over medium heat.
I add the diced onion and cook until softened, about 3 to 5 minutes. Then I stir in the garlic and cook for another minute.
I add the flour, salt, black pepper, cayenne pepper, and dried mustard, stirring constantly for about one minute.
I slowly pour in the milk and chicken broth while whisking continuously until smooth and thickened.
I pour the prepared sauce into the potato mixture and stir until everything is evenly combined.
I transfer the mixture to the prepared baking dish and spread it evenly.
I bake the casserole for 45 to 50 minutes, or until bubbly and heated through.
While the casserole bakes, I prepare the fried onions by lining a baking sheet with paper towels.
I heat the vegetable oil in a large saucepan until it reaches 350°F.
Working in batches, I fry the sliced onions until they become pale golden brown, about 2 to 5 minutes per batch.
I remove the onions with a slotted spoon and place them on the paper towel-lined baking sheet.
I sprinkle the fried onions with kosher salt and toss gently to coat.
Once the casserole is finished baking, I remove it from the oven and evenly scatter the fried onions over the top.
I serve the casserole warm.
Servings and Timing
Servings: 12
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Variations
I sometimes substitute Monterey Jack or Gruyère cheese for part of the cheddar to create a deeper flavor profile. When I want a heartier casserole, I add cooked shredded chicken or crumbled bacon to the potato mixture. For extra onion flavor, I stir in a tablespoon of French onion soup mix. I also like adding chopped fresh chives or parsley as a garnish before serving.
Storage/Reheating
I store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, I cover it with foil and warm it in a 350°F oven until heated through. Individual portions can also be reheated in the microwave. If I know there will be leftovers, I sometimes store the fried onions separately so they stay crispy when reheated. This casserole can also be frozen for up to 2 months without the onion topping and baked after thawing.
FAQs
Can I make French Onion Funeral Potatoes ahead of time?
Yes, I often assemble the casserole a day in advance and refrigerate it until ready to bake. I add the fried onions just before serving for the best texture.
Can I use shredded hash browns instead of cubed hash browns?
Yes, I can substitute shredded hash browns if that is what I have available. The texture will be slightly different but still delicious.
What cheese works best in this recipe?
I prefer sharp cheddar because it provides bold flavor, but Gruyère, Swiss, Monterey Jack, or a blend of cheeses also work well.
Can I skip frying the onions?
Yes, I can use store-bought crispy fried onions as a convenient shortcut while still achieving a crunchy topping.
Can I freeze this casserole?
Yes, I freeze the casserole before adding the fried onions. After thawing, I bake it as directed and add fresh crispy onions before serving.
Conclusion
I find these French Onion Funeral Potatoes to be the ultimate comfort-food casserole. The creamy potatoes, rich onion-infused sauce, melted cheese, and crunchy fried onion topping create a memorable dish that stands out at any gathering. Whether I serve it for holidays, potlucks, or a cozy family meal, it always earns rave reviews and quickly becomes a favorite at the table.
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine thawed hash browns, sour cream, cream of chicken soup, French onion soup mix, cheddar cheese, melted butter, garlic powder, and black pepper.
Stir until all ingredients are evenly incorporated.
Spread the mixture into the prepared baking dish.
In a separate bowl, mix crushed cornflakes or crackers with melted butter and Parmesan cheese.
Sprinkle the topping evenly over the potato mixture.
Bake uncovered for 40–45 minutes, or until hot, bubbly, and golden brown on top.
Let rest for 5–10 minutes before serving.
Garnish with fresh parsley if desired.
Notes
For a richer flavor, use a combination of sharp cheddar and Gruyère cheese.
Freshly caramelized onions can be added for extra French onion flavor.
Assemble the casserole up to 24 hours in advance and refrigerate until ready to bake.
Substitute cream of mushroom soup for a different flavor profile.
Leftovers can be refrigerated for up to 4 days and reheated before serving.
