Three bags of frozen hash browns, 2 cups of cheddar cheese, bacon, one onion. two cans of cream of mushroom soup.
Cut the onion and add it to the foil lined dutch oven.
Slice the bacon into thirds and add to the dutch oven.
Pour in all three bags of hash browns and mix well.
Cover and let cook for 20 minutes on high heat and check occasionally.
We had some extra cheese from sandwiches that we added in and the two cans of mushroom soup, plus the bag of shredded cheese and we saved just a little to sprinkle on the top.
Then we turned down the heat to medium and cooked the potatoes for about ten more minutes and then we enjoyed them with sour BBQ chicken.
When I make cheesy potatoes I usually switch the cream of mushroom for cream of chicken soup. I also know that some people don't like using cream of anything soup so if you have a substitute try it and let me know how it turns out.