4 c. shredded frozen hashbrowns
1 can cream of mushroom soup
1 c. milk
1 (10 oz.) frozen peas
1 lb. hamburger, fried with onion
1 can Durkee fried onion

Put potatoes in bottom of 9 x 13 inch glass pan. Mix milk and cream of mushroom soup. Put hamburger and peas over potatoes. Pour milk mixture on top. Top with cheese slices and Durkee onions. Bake 45 minutes at 350 degrees, covered with tin foil. Then bake uncovered 15 minutes with oven off.