Creamy Autumn Potatoes

• 1 Tbsp. butter
• 1/2 c. Ore-Ida frozen chopped onions
• 1/2 to 1 clove garlic, minced
• 1 (10 1/2 oz.) can condensed cream of celery soup
• 1 (3 oz.) pkg. cream cheese, cut in cubes
• 3 to 4 c. frozen Ore-Ida Southern style hash browns
• 1/3 c. shredded Cheddar cheese (may also use Mozzarella)

1. Preheat oven to 400u0b0.
2. Butter a 1-quart casserole dish.
3. In 1-quart saucepan, saute in butter over medium heat, the frozen Ore-Ida chopped onions and garlic until tender.
4. Stir in undiluted soup and cream cheese cubes; cook, stirring constantly, until smooth and hot.
5. In casserole, alternately layer frozen potatoes and hot cream cheese sauce, ending with a sauce layer.
6. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese.
7. Yield:
8. 4 to 5 servings.

butter, onions, clove garlic, condensed cream, cream cheese, browns, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=810299 (may not work)