| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Kentucky | Casseroles, Potatoes, Taste of ho | 6 | Servings |
INGREDIENTS
| 1/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1 1/2 | c | Milk |
| 10 3/4 | oz | Can condensed cream of celery soup; undiluted |
| 1/2 | lb | Processed American cheese; cubed |
| 5 | lg | Baking potatoes*; peeled |
| 1 | c | Chopped onion |
| Paprika |
INSTRUCTIONS
*5-6 large potatoes In a saucepan, combine flour and salt; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; whisk in soup and cheese until smooth. Set aside. Cut potatoes into 4-in.x 1/2 in. x1/2 in. sticks; place in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, at 350 degrees for 55-60 minutes or until potatoes are tender. Sprinkle with paprika. Yield: 6 servings. NOTES : "This homey potato side dish harks back to my ranch kitchen in Montana where my husband and I raised four sons and a daughter. Hearty eaters, they always spooned up big servings of this casserole. Cutting the potatoes into sticks is a nice change. -Marie Hoyer, Hodgenville, Kentucky" Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@aol.com> on Jan 17, 1998
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