1 can Campbell's Cheddar cheese soup
1/3 c. sour cream or plain yogurt
1/4 c. green onion, diced
salt and pepper to taste
3 c. stiff mashed potatoes

Crumb Topping:

2 tbsp. dry bread crumbs
1 tbsp. butter, melted
1 tsp. garlic powder

In 1 1/2-quart casserole dish, combine soup, sour cream, onion, salt and pepper. Stir in potatoes until blended.

In a small bowl, combine ingredients for crumb topping. Sprinkle mixture over potato mixture and bake for 30 minutes at 350°F or until hot and bubbling. Sprinkle with shredded Cheddar cheese and sliced green onion, if desired.