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French Onion Funeral Potatoes

French onion funeral potatoes bake shredded hash browns with creamy soup, French onion dip, and sharp cheddar for a hot, bubbling casserole. A crisp, golden French-fried onion topping adds savory crunch.
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Prep Time 15 minutes
Cook Time 1 hour 24 minutes
Resting 10 minutes
Total Time 1 hour 49 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 tbsp butter
  • 1 yellow onion large, thinly sliced
  • 1 tbsp Worcestershire sauce
  • 1 package (30 oz) frozen shredded hash browns thawed
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 container (16 oz) French onion dip
  • 2 cups shredded sharp cheddar cheese
  • 0.5 tsp black pepper
For the topping
  • 2 cups French-fried onions

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
  2. Melt the butter in a 12-inch skillet over medium-low heat.
  3. Add the onion and cook, stirring occasionally, for 25 to 30 minutes until soft and deep golden.
  4. Stir in the Worcestershire sauce.
  5. In a large bowl, combine the hash browns, soup, French onion dip, cheddar, pepper, and cooked onion.
  6. Spread the mixture evenly in the prepared baking dish.
  7. Bake uncovered for 40 to 45 minutes, until hot and bubbling around the edges.
  8. Sprinkle the French-fried onions evenly over the casserole.
  9. Bake for 10 to 15 minutes more, until the topping is crisp and golden.
  10. Rest the casserole for 10 minutes before serving.

Notes

For the best texture, thaw the hash browns before mixing and let the casserole rest so it sets before serving. Refrigerate leftovers for up to 4 days; freezing is not recommended because the creamy potato texture may change. For a gluten-free option, use certified gluten-free soup, Worcestershire sauce, and French-fried onions.