EASY POTATO CASSEROLE

1 can (10-3/4 ounces) condensed cream of potato soup
8 ounces spreadable chive and onion cream cheese
1 pounds frozen cubed hash brown potatoes
4 ounces shredded cheddar cheese





In a large microwave-safe bowl, combine the soup and cream cheese. Cover and cook on high for 3-4 minutes or until cream cheese is melted, stirring occasionally. Add the potatoes and stir until coated.

Spoon into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until the potatoes are tender. Sprinkle with cheddar cheese. Bake 3-5 minutes longer or until cheese is melted.

Makes 5 servings.