French Onion Funeral Potatoes
This French Onion Funeral Potatoes recipe elevates the classic comfort dish with the savory and rich flavor of French onion soup. It's an irresistible side dish perfect for potlucks, family gatherings, or any occasion where you want to impress with a unique and comforting potato casserole.
Equipment
- 9x13 inch baking dish
- Large bowl
- Small bowl
- Measuring cups
- Measuring spoons
- Oven
- Whisk or spatula
- Toothpick
Ingredients
- 30 ounces frozen shredded hash brown potatoes, thawed
- 1 cup sour cream
- ½ cup melted butter
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- 1 cup crushed cornflakes
- ¼ cup melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, melted butter, French onion soup mix, garlic powder, and pepper. Mix well until everything is evenly combined.
- Stir in 1 cup of the shredded cheddar cheese. Reserve the other cup for topping.
- Pour the potato mixture into the prepared baking dish, spreading it out evenly.
- In a small bowl, combine the crushed cornflakes and melted butter. Toss to coat the cornflakes evenly.
- Sprinkle the cornflake mixture over the potato mixture in the baking dish.
- Top with the remaining 1 cup of shredded cheddar cheese.
- Bake in the preheated oven for 30-40 minutes, or until the topping is golden brown and bubbly and the potato mixture is heated through. A toothpick inserted into the center should come out clean.
- Let the casserole cool for a few minutes before serving.
Notes
Don’t overbake to prevent drying out the casserole. Adjust seasoning as needed, but be cautious with salt due to the French onion soup mix. The casserole can be assembled ahead of time and refrigerated for up to 24 hours. Add the cornflake topping just before baking. Freezes well for up to 3 months; thaw overnight in the refrigerator before baking. For variations, add diced ham, bacon, or sautéed onions. Experiment with different cheeses like Gruyere or Swiss.