Creamy Autumn Potatoes


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A thicker side dish, with cream cheese and onions, that will stick to your bones.

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  • 1 Tbs. butter
  • 1 C. chopped onions
  • 1/2-1 clove garlic minced
  • 1 pkg. (3oz) cream cheese cut in cubes
  • 1 can (10 1/2oz) condensed cream of mushroom soup or cream of celery soup
  • 3-4 C. southern style hash browns
  • 1/2 C. shredded cheddar cheese

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Preheat oven to 400 F. Butter a 1 qt. casserole dish. In sauce pan, sauté onion and garlic in butter over med heat until tender. Stir in cream cheese cubes and undiluted soup; cook, stirring constantly, until smooth and hot. In casserole, alternate layers of frozen potatoes and cream cheese sauce, ending with sauce layer. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese.

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