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

Preheat oven to 400 degrees. Grease 1 quart casserole dish. In pan over medium heat, cook onion until tender. Stir in soup and cream cheese; cook stirring constantly, until smooth and hot. In casserole, alternate layers of hash browns and hot cream sauce ending with sauce layer. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender.