Description
A comforting and cheesy French Onion Funeral Potatoes recipe featuring shredded hash browns baked in a creamy mixture of sour cream, French onion dip, and melted butter, topped with crispy French fried onions. Perfect as a hearty side dish for holidays, potlucks, or any family gathering.
Ingredients
Scale
Potato Mixture
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup French onion dip
- 1 small yellow onion, finely diced
- 2 cups shredded sharp cheddar cheese
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Topping
- 1 1/2 cups crushed French fried onions
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Creamy Base: In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, French onion dip, melted butter, garlic powder, and finely diced yellow onion. Stir well until all ingredients are thoroughly blended.
- Add Cheese and Potatoes: Stir in the shredded sharp cheddar cheese, ensuring it’s evenly combined. Then gently fold in the thawed shredded hash browns, mixing until the potato shreds are fully coated with the creamy mixture. Season with salt and pepper according to your taste.
- Assemble and Bake: Spread the prepared potato mixture evenly into the greased baking dish. Place in the preheated oven and bake uncovered for 40 to 45 minutes, or until the dish is hot, bubbly, and the top starts to set.
- Add Topping and Finish Baking: Remove the casserole from the oven and sprinkle the crushed French fried onions evenly on top. Return the dish to the oven and bake for an additional 5 to 10 minutes, or until the topping is golden brown and crispy.
- Rest and Serve: Allow the casserole to sit for a few minutes after baking to set before serving warm. This makes it easier to cut and enjoy.
Notes
- For a vegetarian version, substitute cream of chicken soup with cream of mushroom soup.
- Add cooked bacon or diced ham into the mixture for extra flavor and protein.
- You can prepare this dish ahead of time; refrigerate uncovered and unbaked up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 320
- Sugar: 2 g
- Sodium: 570 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 40 mg
