Creamy Autumn Potatoes

• 1 Tbsp. butter
• 1/2 c. chopped onions
• 1/2 to 1 minced clove garlic
• 1 (10 1/2 oz.) condensed cream of celery or cream of mushroom soup
• 1 (3 oz.) pkg. cream of cheese, cut in cubes
• 3 to 4 c. hash browns
• 1/3 c. shredded Cheddar cheese

1. Preheat oven to 400u0b0.
2. Butter 1-quart casserole dish.
3. In 1-quart saucepan, saute in butter over medium heat, chopped onions and garlic until tender.
4. Stir in undiluted soup and cream cheese cubes.
5. Cook and stir constantly until smooth and hot.
6. In casserole, alternately layer potatoes and hot cream cheese sauce ending with a sauce layer.
7. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender.
8. Remove from oven and sprinkle with shredded cheese.
9. Yield:
10. 4 to 5 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833129 (may not work)