2 lbs. frozen shoestring potatoes
2 cans cream of chicken soup
2 c. shredded cheddar cheese
3/4 c.
milk
1/4 c. minced onions
Mix soup, cheese, milk and onions in saucepan over medium heat until well blended.
In 9″x13″ baking pan place frozen potatoes. Pour soup/cheese mix over potatoes and bake for 45 minutes at 350 degrees.