Creamy Autumn Potatoes

Preheat over to 400F. Butter a 1 quart casserole dish.

In 1 quart sauce pan, saute in butter over medium heat, the onions and garlic until tender. Stir in undiluted soup and cream cheese cubes; stirring constantly, until smooth and hot.

In casserole, alternately layer frozen potatoes and hot cream cheese sauce ending with a sauce layer.

Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese.

Makes 4-5 servings.

You can use any brand/type of hash browns, but the best ones are the tiny little cube type hash browns. You can also substitute the same amount of fresh cubed potatoes. If using fresh, pre-cook slightly by microwave or boiling.