3 c. frozen O'Brien potatoes
3 oz. cream cheese
1/4 tsp. salt
Grated Cheddar cheese
1/2 c. onions
1 can cream of celery or mushroom soup
Dash of pepper

Set oven at 375 degrees. Grease a 1-quart casserole. Cook onions until tender, not brown in own moisture. Stir in cream cheese, cut in cubes. Add soup, mix with potatoes, put in casserole and cover and bake 45 minutes. Reduce to 350 degrees, sprinkle with Cheddar cheese and return to oven uncovered until cheese melts. Serves 6.