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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 Pam sprayed 13 x 9 inch baking dish. Bake, uncovered, at 350 degrees for 35-40 minutes or until the potatoes are tender. Sprinkle with cheddar cheese. Baked 3-5 minutes longer or until the cheese is melted.
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