Description
French onion funeral potatoes are a rich, comforting casserole that blends creamy hash browns, caramelized onions, cheese, and French onion soup flavor. Topped with a crispy layer of fried onions or cornflakes, it’s the perfect side for potlucks and holidays.
Ingredients
- 1 (32 oz) bag frozen hash brown potatoes, thawed
- 2 tbsp butter
- 1 large onion, thinly sliced
- 1 packet French onion soup mix or 1 can condensed French onion soup
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 2 cups shredded cheddar cheese
- Salt, to taste
- Black pepper, to taste
- 1 1/2 cups crushed French fried onions or buttered cornflakes (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet, melt butter and cook sliced onions over medium-low heat for about 15 minutes until golden and caramelized.
- In a large bowl, combine thawed hash browns, caramelized onions, sour cream, cream soup, French onion soup mix or condensed soup, shredded cheese, salt, and pepper.
- Stir until well mixed and spread the mixture evenly into the prepared baking dish.
- Top with crushed French fried onions or buttered cornflakes.
- Bake uncovered for 40–45 minutes, until the top is golden and the edges are bubbling.
- Let rest for 5–10 minutes before serving.
Notes
- Add sautéed mushrooms or swap cheddar for Gruyère for a richer flavor.
- Assemble ahead and refrigerate unbaked; add topping just before baking.
- Reheat in the oven covered at 350°F or microwave individual portions.
- To freeze, assemble without topping and bake from thawed with topping added fresh.
- Use fresh shredded potatoes if desired—just squeeze out moisture first.
Nutrition
- Serving Size: 1/10 casserole
- Calories: 340
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
