1/2 c. chopped onions
1 (10 oz.) can cream of mushroom soup
1 (3 oz.) pkg. cubed cream cheese
5 lg. sliced potatoes
1 c. grated cheddar cheese

Preheat oven to 350 degrees. Grease a 1-quart casserole dish. In a 1-quart saucepan over medium heat, cook onion until tender. Stir in soup and cream cheese cubes, stirring constantly until smooth and hot.

In casserole dish alternately layer potatoes and cream cheese sauce, ending with sauce. Sprinkle with grated cheese. Cover and bake 1 hour or until bubbly and potatoes are tender. (You may microwave potatoes to speed up baking time before putting in dish with sauce.)