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French Onion Funeral Potatoes

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A comforting, cheesy casserole with a rich French onion flavor, topped with crispy homemade fried onions. Perfect for gatherings, holidays, or a hearty family dinner!

Ingredients

Scale
  • 32 ozfrozen cubed hash browns, thawed1/4 cup(1/2 stick /57 g) unsalted butter, melted2 cups(226 g) sharp cheddar cheese, shredded1 1/2 cups(345 g) sour cream
  • 1/4 cup(1/2 stick /57 g) unsalted butter, melted2 cups(226 g) sharp cheddar cheese, shredded1 1/2 cups(345 g) sour cream
  • 2 cups(226 g) sharp cheddar cheese, shredded1 1/2 cups(345 g) sour cream
  • 1 1/2 cups(345 g) sour cream
  • 1/4 cup(1/2 stick /57 g) unsalted butter1small yellow onion, diced2 tspgarlic, minced1/4 cup(31 g) all-purpose flour1 tspkosher salt1/2 tspblack pepper1/2 tspcayenne pepper1/2 tspdried mustard1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 1small yellow onion, diced2 tspgarlic, minced1/4 cup(31 g) all-purpose flour1 tspkosher salt1/2 tspblack pepper1/2 tspcayenne pepper1/2 tspdried mustard1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 2 tspgarlic, minced1/4 cup(31 g) all-purpose flour1 tspkosher salt1/2 tspblack pepper1/2 tspcayenne pepper1/2 tspdried mustard1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 1/4 cup(31 g) all-purpose flour1 tspkosher salt1/2 tspblack pepper1/2 tspcayenne pepper1/2 tspdried mustard1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 1 tspkosher salt1/2 tspblack pepper1/2 tspcayenne pepper1/2 tspdried mustard1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 1/2 tspblack pepper1/2 tspcayenne pepper1/2 tspdried mustard1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 1/2 tspcayenne pepper1/2 tspdried mustard1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 1/2 tspdried mustard1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 1/2 cup(122.5 g) whole milk, room temperature
  • 2large yellow onions, thinly sliced (about4 cupsonions)4 cups(32 oz) vegetable oil1/2 tspkosher salt
  • 4 cups(32 oz) vegetable oil1/2 tspkosher salt
  • 1/2 tspkosher salt

Instructions

  1. 1️⃣Preheat the Oven:Preheat the oven to 350°F (175°C).Spray a 9×13-inch baking dish with nonstick spray.2️⃣Prepare the Potato Mixture:In a large bowl, combine the hash browns, melted butter, shredded cheese, and sour cream. Mix well and set aside.3️⃣Make the Sauce:In a medium, non-stick skillet over medium heat, melt the butter.Add the diced onion and cook until softened, about 3-5 minutes. Add the garlic and cook for 1 more minute.Stir in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook for another minute.Gradually whisk in the chicken broth and milk, whisking continuously until smooth.Continue cooking, whisking often, until the sauce thickens.4️⃣Combine and Bake:Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  2. Preheat the oven to 350°F (175°C).Spray a 9×13-inch baking dish with nonstick spray.2️⃣Prepare the Potato Mixture:In a large bowl, combine the hash browns, melted butter, shredded cheese, and sour cream. Mix well and set aside.3️⃣Make the Sauce:In a medium, non-stick skillet over medium heat, melt the butter.Add the diced onion and cook until softened, about 3-5 minutes. Add the garlic and cook for 1 more minute.Stir in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook for another minute.Gradually whisk in the chicken broth and milk, whisking continuously until smooth.Continue cooking, whisking often, until the sauce thickens.4️⃣Combine and Bake:Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  3. Spray a 9×13-inch baking dish with nonstick spray.
  4. 2️⃣Prepare the Potato Mixture:In a large bowl, combine the hash browns, melted butter, shredded cheese, and sour cream. Mix well and set aside.3️⃣Make the Sauce:In a medium, non-stick skillet over medium heat, melt the butter.Add the diced onion and cook until softened, about 3-5 minutes. Add the garlic and cook for 1 more minute.Stir in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook for another minute.Gradually whisk in the chicken broth and milk, whisking continuously until smooth.Continue cooking, whisking often, until the sauce thickens.4️⃣Combine and Bake:Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  5. In a large bowl, combine the hash browns, melted butter, shredded cheese, and sour cream. Mix well and set aside.3️⃣Make the Sauce:In a medium, non-stick skillet over medium heat, melt the butter.Add the diced onion and cook until softened, about 3-5 minutes. Add the garlic and cook for 1 more minute.Stir in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook for another minute.Gradually whisk in the chicken broth and milk, whisking continuously until smooth.Continue cooking, whisking often, until the sauce thickens.4️⃣Combine and Bake:Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  6. 3️⃣Make the Sauce:
  7. In a medium, non-stick skillet over medium heat, melt the butter.Add the diced onion and cook until softened, about 3-5 minutes. Add the garlic and cook for 1 more minute.Stir in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook for another minute.Gradually whisk in the chicken broth and milk, whisking continuously until smooth.Continue cooking, whisking often, until the sauce thickens.4️⃣Combine and Bake:Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  8. Add the diced onion and cook until softened, about 3-5 minutes. Add the garlic and cook for 1 more minute.Stir in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook for another minute.Gradually whisk in the chicken broth and milk, whisking continuously until smooth.Continue cooking, whisking often, until the sauce thickens.4️⃣Combine and Bake:Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  9. Stir in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook for another minute.
  10. Gradually whisk in the chicken broth and milk, whisking continuously until smooth.Continue cooking, whisking often, until the sauce thickens.4️⃣Combine and Bake:Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  11. Continue cooking, whisking often, until the sauce thickens.4️⃣Combine and Bake:Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  12. 4️⃣Combine and Bake:
  13. Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  14. Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  15. Bake for 45-50 minutes, or until the casserole is bubbly and heated through.
  16. 5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  17. Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  18. Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).
  19. Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  20. Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  21. Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.
  22. 6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  23. Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  24. Sprinkle the crispy fried onions evenly over the top of the hot casserole.
  25. Serve immediately and enjoy!

Notes

Make it Ahead:Prepare the casserole (without the fried onions) a day in advance, cover, and refrigerate. Bake when ready and top with freshly fried onions.Cheese Variations:Swap sharp cheddar for Gruyère, Monterey Jack, or a mix for added depth.Shortcut Option:Use store-bought French-fried onions for a quicker topping.
Cheese Variations:Swap sharp cheddar for Gruyère, Monterey Jack, or a mix for added depth.Shortcut Option:Use store-bought French-fried onions for a quicker topping.
Shortcut Option:Use store-bought French-fried onions for a quicker topping.

Find it online: https://www.delicetreats.com/cheesy-potatoes-recipe-for-easy-family-dinners/