Directions:
- Place the potatoes, celery and onion in a large saucepan; cover with water. Bring to a boil; cover and cook just until tender, about 15 minutes.
- Meanwhile, melt butter in a small saucepan; stir in the flour, salt, celery seed and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Transfer sauce to a large bowl; stir in the sour cream, 1/2 cup cheddar cheese, process cheese and 3 tablespoons chives. Drain potato mixture; add to sauce and gently stir until coated.
- Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 35-40 minutes or until bubbly. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted. Sprinkle with remaining chives. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.33 Kcal (1111 kJ) | ||
| Calories from fat | 69.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.78g | 12% | |
|---|---|---|---|
| Cholesterol | 20.76mg | 7% | |
| Sodium | 439.45mg | 18% | |
| Potassium | 550.41mg | 12% | |
| Total Carbs | 40.94g | 14% | |
| Sugars | 10.21g | 41% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 8.4g | 17% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 1.2mg | 7% | |
| Calcium | 162.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 128.38 Kcal (538 kJ) | ||
| Calories from fat | 33.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.76g | 12% | |
|---|---|---|---|
| Cholesterol | 10.05mg | 7% | |
| Sodium | 212.63mg | 18% | |
| Potassium | 266.32mg | 12% | |
| Total Carbs | 19.81g | 14% | |
| Sugars | 4.94g | 41% | |
| Dietary Fiber | 1.81g | 15% | |
| Protein | 4.07g | 17% | |
| Vitamin C | 2mg | 7% | |
| Vitamin A | 0.6mg | 39% | |
| Iron | 0.6mg | 7% | |
| Calcium | 78.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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