1 bag frozen hash browns
1 undiluted cream of mushroom soup
1 (8 oz.) pkg. cream cheese
6 slices bacon, diced
1 med. onion, chopped
1 c. grated cheddar

Saute onion and bacon until onions are translucent. Soften cream cheese with mushroom soup in a saucepan over low heat. Drain onions and bacon and add to soup mixture. Place hash browns in a flat 2 quart Pyrex dish. Pour soup mixture over potatoes and top with grated cheese. Bake at 350 degrees for 40 minutes. Serves: 6 to 8.