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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Two of my favorite things. Great side dish. Ingredients:
2 1/2 lbs potatoes, peeled and cubed |
1/2 cup finely chopped celery |
1/4 cup finely chopped onion |
2 tablespoons butter |
1/4 cup all-purpose flour |
1 teaspoon salt |
1/4 teaspoon ground celery seed |
1/4 teaspoon pepper |
1 cup nonfat milk |
1 1/2 cups reduced-fat sour cream |
4 ounces cheddar cheese, divided (1 cup) |
2 ounces cubed velveeta reduced fat cheese product |
4 tablespoons minced chives, divided |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Sprinkle with remaining cheese; cover and let stand for 5 minute or until cheese is melted. Sprinkle with remaining chives.
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