1 can cream of celery soup               1/3 cup milk

4 cups thinly sliced potatoes            1 onion, thinly sliced

1 cup cheddar cheese, shredded               Butter

Paprika                                     Salt & Pepper to taste

Blend soup, milk, salt and pepper.  Arrange alternate layers of potatoes, onions, soup mixture and cheese in buttered casserole.   Dot top with butter and sprinkle with paprika.  Cover.  Bake at 375 degrees F. for about 45 minutes.  Uncover and bake about 15 minutes more or until done.  

For gluten free and milk free options, make a white sauce with GF flour, margarine and cashew milk.  Delicious.  

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s