French Onion Funeral Potatoes
Creamy French Onion Funeral Potatoes combine tender hash browns, caramelized onions, sharp cheddar, and crispy fried onions for the ultimate Southern comfort food side dish.
Equipment
- 9x13-inch baking dish
- Large skillet
- Large mixing bowl
- Aluminum foil
Ingredients
- 32 ounces frozen cubed hash browns completely thawed and drained
- 1 packet French onion soup mix 1 ounce
- 1 cup full-fat sour cream room temperature
- 2 cups sharp cheddar cheese shredded, divided
- ½ cup unsalted butter melted
- 1 medium yellow onion finely diced
- 2 tablespoons olive oil for caramelizing
- 1 teaspoon garlic powder
- ½ teaspoon black pepper freshly ground
- 2 cups French-fried onions for topping
- 2 tablespoons fresh chives chopped, for garnish
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish with butter or nonstick spray.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add diced yellow onion and cook, stirring occasionally, until deep golden brown and caramelized, about 15-20 minutes.
- In a large mixing bowl, combine thawed hash browns, caramelized onions, French onion soup mix, sour cream, melted butter, garlic powder, and black pepper. Stir until evenly coated.
- Fold in 1 cup shredded cheddar cheese, reserving the other cup for topping.
- Transfer mixture to prepared baking dish, spreading evenly. Sprinkle remaining 1 cup cheddar cheese over top.
- Cover with aluminum foil and bake for 35 minutes. Remove foil and bake another 15-20 minutes until bubbly and cheese is melted.
- During last 5 minutes, scatter French-fried onions evenly over top. Remove from oven and let rest 5-10 minutes before serving.
- Garnish with fresh chives and serve warm.
Notes
- Drain thawed hash browns thoroughly to prevent watery casserole
- Don't rush onion caramelization for best flavor
- Add fried onions only in final 5 minutes to maintain crispiness
- Let casserole rest before serving for cleaner portions