Instructions: Heat butter in saucepan until melted; add onions and garlic and cook over medium-high heat until tender. Stir in undiluted soup and cream cheese until smooth and thoroughly heated, stirring constantly.

Alternately layer frozen potatoes and hot soup mixture in buttered 2-quart covered casserole, ending with sauce layer. Cover and bake at 400 degrees for 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese.

Yield: 4
to 5 servings.

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