In a saucepan, combine soup, milk and cream cheese. Cook, stirring constantly, over
medium heat until smooth. Combine potatoes and onions; stir in soup
mixture. Pour into 10x6x 1 1/2 inch baking dish. Cover with foil and
bake at 350° F. for 1 hour and 10 minutes, or until the potatoes are tender.
Remove the foil and top with shredded cheese.
Return to the oven for 10 minutes, or until cheese is melted.
Hash brown casserole serves 4.