Preheat oven to 350°F. Stir together Reser’s Shredded Potatoes, beef, onions, and cheese in a large mixing bowl. Whisk together soup and remaining ingredients in separate bowl until blended. Pour over potato mixture, stirring until uniform.
Spoon potato mixture into a greased baking dish. Bake, uncovered, at 350° for 1 hour and 15 minutes or until browned.
Cut into uniform rectangles, and serve with Reser’s Carrot Raisin Salad on the side.