You may also like
Ingredients
- 4 lb. potatoes
- 1 c. chopped onions
- 1/4 c. margarine
- 1 can cream of celery soup plus 1/4 can milk
- 1 pt. sour cream
Method
- Cook potatoes with skins for 20 minutes.
- Cool, peel and shred potatoes.
- Saute onions in margarine until tender.
- Stir in soup and sour cream.
- Mix potatoes with cheese; add soup mixture.
- Turn into greased 9 x 13-inch baking dish.
- Refrigerate for several hours or overnight.
- Bake at 350° for 1 hour.
