2 lb. pkg. frozen hash browns
1 can cream of mushroom soup
3 oz. cream cheese
1 stick butter, melted
1 medium onion, diced
1/2 soup can of milk
salt and pepper
1 c. grated Cheddar cheese

Spread potatoes in 9 x 13 pan. Sprinkle with onions, salt and pepper. Mix soup, cream cheese, milk and butter. Pour over potatoes. Sprinkle cheese on (in the last 5 minutes of baking).

Bake at 350°F for 1 1/2 hours.