Creamy Autumn Potoatoes

1 Tbsp. butter
1/2 cup Ore-Ida frozen chopped onions
1/2-1 clove garlic, minced
1 can (10-1/2 oz) condensed cream of celery or cream of mushroom soup
1 package (3 oz) cream cheese, cut into cubes
3-4 cups frozen Ore-Ida southern style hash browns
1/3 cup shredded cheddar cheese (may also use mozzarella)

Preheat oven to 400. Butter a 1 quart casserole dish. In 1 quart sauce pan, saute in butter over medium heat, the frozen Ore-Ida chopped onions and garlic until tender. Stir in undiluted soup and cream cheese cubes; cook, stirring constantly, until smooth and hot. In casserole, alternately layer frozen potatoes and hot cream cheese sauce ending with a sauce layer. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese.