1/2 c. chopped onions
1 can cream of mushroom soup
1/2 c. milk
1 (3 oz.) pkg. cream cheese, cubed
1/4 tsp. garlic salt
1 1/2 c. frozen hash browns
1 sm. can mushrooms
1/2 sm. green pepper, chopped
1/3 c. shredded cheese

Grease a 2 quart casserole dish. In casserole, alternately layer potatoes, garlic salt, mushrooms, onion, green pepper, cubed cream cheese ending with cream of mushroom soup and milk. Cover and bake 45 minutes or until potatoes are tender at 350 degrees. Remove from oven and sprinkle with shredded cheese. Serves 4 or 5.