2 lb. bag hash brown potatoes, frozen
1 can cream of chicken soup
1 can cream of mushroom soup
1 pt. sour cream
8 oz. Philadelphia cream cheese
1 lg. or 2 sm. onions
1/2 lb. cheddar cheese (more if you like)
1 pkg. Pepperidge Farm herb dressing mix

Preheat oven to 350 degrees. Butter or Pam 9"x13" casserole pan. Spread potatoes as first layer. Sprinkle chopped onion over potatoes. In large bowl mix both soups, sour cream, cream cheese and spread over the potatoes. Grate cheese and sprinkle over the cream mixture. Sprinkle 1/2 to 3/4 of herb mix over the cheese. Bake at 350 degrees for about 1 1/2 hours.

NOTE: If potatoes are thawed, cooking time should be less.