In a saucepan, combine soup, milk and cream cheese. Cook and stir over mediu, heat until smooth. Combine potatoes and onions; stir in soup mixture. Pour into 10x6x 1 1/2 inch baking dish. Cover with foil and bake at 350 degree for 1 1/4 hours or until the potatoes are tender. Remove foil; top with shredded cheese. Return to oven to melt the cheese. Randy Rigg
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 5|
|Calories from Fat: 115 (40%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 35.4mg||11 %|
|Sodium 514.3mg||18 %|
|Potassium 625.9mg||16 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 34.3g|
|Protein 8.2g||12 %|
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Calories per serving: 291
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