I love making this comforting, cheesy potato casserole that blends the rich flavor of French onion soup with the creamy goodness of classic funeral potatoes. It’s warm, savory, and perfect for gatherings or cozy meals at home.
Why You’ll Love This Recipe
I enjoy how this dish comes together with simple ingredients yet delivers deep, satisfying flavor. The caramelized onion taste pairs beautifully with creamy potatoes and melted cheese. I also appreciate how easy it is to prepare ahead of time, making it perfect for holidays, potlucks, or busy evenings. The crispy topping adds just the right texture contrast, which I find irresistible.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
800 g frozen diced hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 cup sour cream
1 can (300 g) cream of chicken soup
1 packet (about 30 g) French onion soup mix
1/2 cup unsalted butter, melted
1/2 cup milk
1 small onion, finely chopped
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup crushed cornflakes
2 tablespoons melted butter (for topping)
directions
I start by preheating the oven to 180°C (350°F) and lightly greasing a baking dish.
In a large bowl, I mix together the sour cream, cream of chicken soup, melted butter, milk, and French onion soup mix until smooth. Then I stir in the chopped onion, garlic powder, and black pepper.
Next, I fold in the thawed hash browns and shredded cheddar cheese, making sure everything is well coated.
I spread the mixture evenly into the prepared baking dish. In a separate bowl, I combine the crushed cornflakes with melted butter, then sprinkle this over the top.
I bake the casserole for about 45–50 minutes, until it’s hot, bubbly, and golden brown on top. I let it rest for a few minutes before serving.
Servings and timing
I usually get about 6 to 8 servings from this recipe.
Prep time: 15 minutes Cook time: 45–50 minutes Total time: about 1 hour
Variations
I sometimes switch things up depending on what I have available. I like mixing in sautéed mushrooms for a deeper savory taste. Occasionally, I swap cheddar for a blend of cheeses like mozzarella and gruyère to enhance the French onion profile. For a lighter version, I use Greek yogurt instead of sour cream.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I prefer using the oven at 180°C until warmed through to keep the topping crispy. If I’m in a hurry, I use the microwave, though the topping softens a bit.
FAQs
Can I make this recipe ahead of time?
Yes, I often assemble everything a day in advance, cover it, and keep it in the fridge. I just bake it when I’m ready.
Can I use fresh potatoes instead of frozen hash browns?
I can, but I make sure to cook and dice them first so they’re tender before mixing.
What can I use instead of cornflakes for the topping?
I sometimes use crushed crackers or breadcrumbs, which work just as well for a crispy finish.
Can I freeze this casserole?
Yes, I freeze it before baking. When I’m ready to use it, I thaw it overnight in the fridge and bake as usual.
Is there a vegetarian version?
I replace the cream of chicken soup with cream of mushroom soup to make it vegetarian-friendly.
Conclusion
I find this French Onion Funeral Potatoes recipe to be the perfect blend of comfort and flavor. It’s simple to prepare, incredibly satisfying, and always a hit when I serve it. Whether I’m making it for a gathering or a quiet dinner, it never disappoints.
A rich and comforting cheesy potato casserole inspired by French onion soup, featuring creamy hash browns, savory onion flavor, and a crispy cornflake topping.
Ingredients
800 g frozen diced hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 cup sour cream
1 can (300 g) cream of chicken soup
1 packet (about 30 g) French onion soup mix
1/2 cup unsalted butter, melted
1/2 cup milk
1 small onion, finely chopped
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup crushed cornflakes
2 tablespoons melted butter (for topping)
Instructions
Preheat the oven to 180°C (350°F) and lightly grease a baking dish.
In a large bowl, mix sour cream, cream of chicken soup, melted butter, milk, and French onion soup mix until smooth.
Stir in chopped onion, garlic powder, and black pepper.
Fold in thawed hash browns and shredded cheddar cheese until evenly coated.
Spread the mixture evenly into the prepared baking dish.
In a separate bowl, combine crushed cornflakes with melted butter and sprinkle over the top.
Bake for 45–50 minutes until hot, bubbly, and golden brown.
Let rest for a few minutes before serving.
Notes
Can be prepared a day in advance and baked when ready.
Add sautéed mushrooms for extra flavor.
Swap cheddar with mozzarella or gruyère for variation.
Greek yogurt can replace sour cream for a lighter version.
