In skillet; add 2 tablespoons EVOO**, 3/4 cup chopped onion; cook until slightly brown.
In a large bowl: beat 2 cans cream of celery or mushroom soup (undiluted) and 1 (6oz) package cream cheese, softened until smooth.
Stir in: 1 cup milk, 1 teaspoon salt, 1/4 teaspoon pepper, cooked onions and 1 (32oz) package frozen hash brown potatoes.
Pour into a greased 3 quart dish and bake at 350F degrees for 1 hour and 10 minutes.
Add 1 cup grated cheddar cheese to top and return to oven to melt.
**Extra Virgin Olive Oil
Have a great day!