4 - 5 potatoes
1 - 2 (10 3/4 oz.) cans cream of mushroom soup
1 onion, diced
8 oz. Cheddar cheese, shredded
8 oz. sour cream
1/2 c. butter
Garlic powder to taste
Lemon pepper to taste

Cube leftover bake or boiled potatoes, or cut raw potatoes into chunks and parboil 5 - 10 minutes. Mix all other ingredients. Add to drained potatoes, stirring carefully. Bake in covered casserole at 350 - 400 degrees for 1 - 1 1/2 hours. Serve hot.