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Celery Potato Casserole                                  Jan Peterson

2 lbs. potatoes, peeled and cut into ½ inch dice (4 cups)

4 cups diced celery                                          1 can cream of celery soup

¾ cup sour cream                                            2 Tbsp. chives or parsley

½ tsp. garlic powder                                        ½ tsp salt                    

½ tsp. black pepper                                         6 slices cooked bacon, crumbled

2 cups French’s fried onions

Place potatoes and celery in a large pot of water.  Bring to a boil over high heat.  Reduce to medium heat and simmer 15 minutes or until potatoes are tender.  Drain and return to pot.  In a medium bowl, combine soup, sour cream, parsley, garlic powder, salt and pepper.  Stir soup mixture half the bacon and half the onions into potato mixture.  Spoon into a greased 2 qt. casserole.  Bake at 350 degrees for about 30 minutes until bubbly.  Sprinkle remaining bacon and onions over the top of the dish and bake for another 5-10 minutes until onions are browned.