1/2 c. chopped onions
1 (3 oz.) cream cheese, cubed
3-4 c. frozen hash brown potatoes
1 can cream of mushroom soup
1/3 c. shredded Cheddar cheese

Preheat oven to 400 degrees. Grease 1 quart casserole. Saute onions until tender. Stir in soup and cream cheese, cooked and stirring until smooth. In casserole, alternate layers of potatoes and cream sauce, ending with sauce layer. Cover and bake 45 minutes. Remove from oven and sprinkle with cheese.