Directions:
- Place potatoes, celery and onion in a large saucepan; cover with water. Cover and bring to a boil; cook until just tender, about 5 minutes. Drain well.
- Meanwhile, melt butter in a small saucepan. Stir in the flour, salt, ground celery seed and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minute or until thickened.
- Transfer sauce to a large bowl; stir in the sour cream, 1/2 cup cheddar cheese, velveeta and 3 tablespoons chives. Add potato mixture; stir gently until coated.
- Transfer to a 2.5 quart baking dish coated with nonstick cooking spray. Cover and bake at 350 for 35-40 minute or until heated through.
- Sprinkle with remaining cheese; cover and let stand for 5 minute or until cheese is melted. Sprinkle with remaining chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.97 Kcal (1093 kJ) | ||
| Calories from fat | 103.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.54g | 18% | |
|---|---|---|---|
| Cholesterol | 32.6mg | 11% | |
| Sodium | 487.49mg | 20% | |
| Potassium | 532.26mg | 11% | |
| Total Carbs | 30.23g | 10% | |
| Sugars | 6.56g | 26% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 9.75g | 19% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 1.3mg | 7% | |
| Calcium | 251.4mg | 25% | |
| Amount Per 100 g | |||
| Calories | 126.5 Kcal (530 kJ) | ||
| Calories from fat | 50.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 18% | |
|---|---|---|---|
| Cholesterol | 15.8mg | 11% | |
| Sodium | 236.29mg | 20% | |
| Potassium | 257.99mg | 11% | |
| Total Carbs | 14.65g | 10% | |
| Sugars | 3.18g | 26% | |
| Dietary Fiber | 1.81g | 15% | |
| Protein | 4.72g | 19% | |
| Vitamin C | 1.8mg | 6% | |
| Vitamin A | 0.6mg | 39% | |
| Iron | 0.6mg | 7% | |
| Calcium | 121.9mg | 25% | |
* 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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