1 can (11 oz.) Campbell's condensed cheddar cheese soup
1/3 c. sour cream or plain yogurt
2 tbsp. chopped, green onion
Dash of pepper
3 c. of stiff seasoned mashed potatoes

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

2. Bake at 350 degrees for 30 minutes or until hot and bubbling. Garnish with shredded cheddar cheese and sliced green onion.

CRUMB TOPPED POTATO BAKE: Prepare recipe as directed above. In small bowl, combine 2 tablespoons dry bread crumbs, 1 teaspoon butter, melted and 1/4 teaspoon paprika. In step 2, sprinkle bread crumbs mixture over potato mixture before baking.