Eileen Davis' Potato Casserole - cooking recipe

Ingredients

2 lb. frozen hash browns
1 lb. Velveeta
1 1/2 c. mayonnaise
1 c. milk
1 c. green onions or 1/3 c. dried
1/2 lb. bacon, chopped and fried

Preparation

Warm Velveeta, mayonnaise and milk in a big pot on stove, mixing often.
Add onions and bacon; mix well.
Add potatoes and mix well.
Pour in a 9 x 13-inch pan.
May refrigerate to bake later.