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Creamy Autumn Potatoes (VRP 090)

Creamy Autumn Potatoes (VRP 090)

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Creamy Autumn Potatoes

Creamy Autum Potatoes

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Creamy Autumn Potatoes Recipe

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Creamy Autum Potatoes

Creamy Autumn Potatoes


  • 1 Tbsp Butter
  • ½ cup Ore-Ida Frozen Chopped Onions
  • ½-1 clove garlic, minced
  • 1 can (10 ½ ounce) condensed cream of celery or cream of mushroom soup
  • 1 package (3 ounce) cream cheese, cut in cubes
  • 3-4 cups frozen Ore-Ida Southern Style hash Browns*
  • ⅓ cup shredded Cheddar cheese (may also use Mozzarella)


  1. Preheat oven to 400°F.
  2. Butter a 1-quart casserole dish.
  3. In 1-quart sauce pan, saute in butter over medium heat, the frozen Ore-Ida Chopped Onions and garlic until tender.
  4. Stir in undiluted soup and cream cheese cubes; cook, stirring constantly, until smooth and hot.
  5. In casserole, alternately layer frozen potatoes and hot cream cheese sauce ending with a sauce layer.
  6. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender.
  7. Remove from oven and sprinkle with shredded cheese.


Yield: 4-5 servings

*May also be prepared with Ore-Ida Potatoes O'Brien

Creamy Autumn Potatoes

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