1 (2 lb.) bag frozen hash brown potatoes
1 (8 oz.) pkg. cream cheese
1 can cream of mushroom soup
1 stick butter
1 med. onion, chopped
1 (4 oz.) pkg. grated cheddar cheese (I use 8 oz.)

Melt butter and cream cheese in pan. Add soup and onion; heat until smooth. In large casserole or 9x13 pan layer 1/2 bag potatoes, 1/2 sauce, 1/2 potatoes, 1/2 sauce. Sprinkle cheese on top.

Bake at 350 degrees for 1 hour. This will hold for 1/2 hour longer in oven on low. Serves 9-12.