2 lbs. lean hamburger
2 tbsp. instant minced onions
1 can cream of mushroom soup or cream of celery soup
1 can of water
1/2 to 1 tsp. salt
1 to 2 lbs. frozen hash browns
8 slices American cheese

Brown hamburger and onion together. Drain but reserve the fat. Combine soup and water; add salt. Mix with hamburger. Brown hash browns in skillet using reserved hamburger fat. Put hash brown potatoes in a 9 x 13 inch pan. Cover with hamburger mixture. (At this point, casserole can be frozen for later use.) Complete immediately by placing cheese slices on top of hamburger mixture. Bake in 350 degree oven until casserole is bubbly and cheese is melted. If using frozen casserole, thaw, then top with cheese and cook.