10 medium russet potatoes, peeled & cubed
1 can condensed cream of celery soup, undiluted
1 pkg (12-oz) shredded cheddar cheese, divided
1 cup sour cream
2 or 3 green onions, chopped
Salt to taste
Fresh ground black pepper to taste
Boil potatoes in salted water until just almost tender. Drain in colander and allow to cool. In a large mixing bowl combine the undiluted celery soup, half the cheese, the sour cream, onions, pepper, and additional salt if needed; gently stir in potatoes. Grease a 13 x 9-inch baking dish or pan with butter or cooking oil and place mixture in the pan. Sprinkle the remaining cheese evenly over the top. Bake uncovered at 350 degrees for approximately one-half hour until heated through. Serves 8.
1 pkg (12-oz) shredded cheddar cheese, divided
1 cup sour cream
2 or 3 green onions, chopped
Salt to taste
Fresh ground black pepper to taste
Boil potatoes in salted water until just almost tender. Drain in colander and allow to cool. In a large mixing bowl combine the undiluted celery soup, half the cheese, the sour cream, onions, pepper, and additional salt if needed; gently stir in potatoes. Grease a 13 x 9-inch baking dish or pan with butter or cooking oil and place mixture in the pan. Sprinkle the remaining cheese evenly over the top. Bake uncovered at 350 degrees for approximately one-half hour until heated through. Serves 8.
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