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.