Jalapeno Cheese Potato Bake

1 large onion, sliced
1/4 cup butter or margarine
4 c. frozen has brown potatoes
2 tomatoes, sliced
8 oz. sliced Mozzarella cheese
2 tbsp Schneider's Hot Nacho seasoning
1 tbsp Schneider's Parmesan and Garlic seasoning
1/2 cup milk or cream

Preheat oven to 425 degrees F. Saute onion slices in butter. In shallow 1 1/2 quart casserole, layer half the potatoes, tomatoes, onion slices and cheese. Follow it with layer of potatoes, onion, tomato and cheese. Mix Schneider's Jalapeno Cheese seasoning and Schneider's Parmesan and Garlic seasoning with milk or cream - pour over potato mixture. Cover loosely with foil. Bake 25 minutes. Remove foil and bake 5 to 10 minutes longer until top is brown.