INGREDIENTS
2
lbs. of frozen cubed hash brown potatoes, thawed
12 oz
cream cheese, cubed
1
(10-3/4 ounce) can of cream of potato soup
1
(10-3/4 ounce) can of cream of chicken soup
1
envelope of Hidden Valley Ranch dressing mix
2 cups
shredded Mexican blend cheese, divided
1 cup
french fried onions, to preference