4 to 5 lbs. potatoes, cooked
1 (15 1/2 oz.) can evaporated milk
1 can cream of mushroom soup
1 sm. onion, chopped
2 lbs. Velveeta cheese

Saute the onion in butter until transparent. Cut the potatoes and Velveeta cheese into cubes. Combine all ingredients in a crock pot or roaster and cook until cheese is melted. If baking in the oven, use 350 degree baking temperature.