1/2 c. chopped onion
1 (10 1/2 oz.) cream of chicken soup (may substitute cream of mushroom or cream of celery soup)
1 (3 oz.) pkg. cream cheese (cubed)
3-4 c. frozen hash brown potatoes
1/3 c. shredded Cheddar cheese

Preheat oven to 400 degrees. Grease a 1 quart casserole dish.

In 1 quart saucepan, over medium heat, cook onions until tender. Stir in soup and cream cheese; cook, stirring constantly until smooth and hot.

In casserole, alternately layer frozen potatoes and hot cream sauce ending with the sauce layer. Cover and bake 45 minutes, or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese. 5 servings.