Instructions: Cook potatoes in boiling water for 10 to 12 minutes, until tender. Drain, rinse with cold water and drain. (May also use leftover baked or boiled potatoes.)

Combine soup, sour cream, cream cheese, Butter Buds, 1/4 cup of the cheese, onion, milk and seasonings. Stir in the potatoes. Transfer to a shallow 2-quart baking dish. Bake uncovered for 30 to 35 minutes at 350F. Sprinkle with remaining cheese; let stand covered 5 minutes or until melted.

NOTES : I think
a lot of people would like this as is, but I might try it without the cream cheese next time. I love potato casseroles, but they are usually so high in fat. This is a good lowfat version that tastes very rich.

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