Creamy potato sticks
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 1½ | cup | Milk |
| 10¾ | ounce | Can condensed cream of celery soup; undiluted |
| ½ | pounds | Processed American cheese; cubed |
| 5 | larges | Baking potatoes*; peeled |
| 1 | cup | Chopped onion |
| Paprika | ||
Directions
*5-6 large potatoes In a 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. Cut potatoes into 4-in.x ½ in. x1/2 in. sticks; place in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with onion. Top with cheese sauce.
Bake, uncovered, at 350 degrees for 55-60 minutes or until potatoes are tender. Sprinkle with paprika. Yield: 6 servings.
NOTES : "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" Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@...> on Jan 17, 1998