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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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 Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1-1/2 cups 2% milk |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1/2 pound process cheese (velveeta), cubed |
5 to 6 large baking potatoes, peeled |
1 cup chopped onion |
paprika |
Directions:
1. In a small 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.
2. Cut potatoes into 4-in. x 1/2-in. x 1/2-in. sticks; place in a greased 13-in. x 9-in. baking dish. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender. Sprinkle with paprika. Yield: 6 servings.
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