2 (14.5 ounce) cans stewed potatoes
2 (10.75 ounce) cans condensed tomato soup
2 (10.75 ounce) cans milk
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon ground nutmeg
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a baking sheet.
In a medium bowl combine potatoes, tomato soup, milk, butter, cream cheese, nutmeg, garlic powder, basil, oregano and salt and pepper to taste. Mix well.
Bake 30 minutes in the preheated oven.