Creamy Autumn Potatoes

Barenaked Chef's Note:

A thicker side dish, with cream cheese and onions, that will stick to your bones. (Recipe originally adapted from Ore-Ida)

• Total Time: 50 mins
• Prep Time: 5 mins
• Cook Time: 45 mins

Ingredients:

Servings: 5

• 1 tablespoon butter
• 1 cup chopped onion
• 1/2-1 garlic clove, minced
• 1 (3 ounce) package cream cheese, cut in cubes
• 1 (10 1/2 ounce) can condensed cream of mushroom soup or 1 (10 1/2 ounce) can cream of celery soup
• 3 -4 cups southern style hash browns
• 1/2 cup shredded cheddar cheese

Directions:

1. Preheat oven to 400°F Butter a 1 quart casserole dish. In sauce pan, sauté onion and garlic in butter over med heat until tender. Stir in cream cheese cubes and undiluted soup; cook, stirring constantly, until smooth and hot. In casserole, alternate layers of frozen potatoes and cream cheese sauce, ending with sauce layer. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese.