Lisa shared this recipe with me years ago, not sure where she got it but I made it several times, it was always a hit but then I forgot about it. I unearthed it tonight and served it for dinner along with beef tips from the Meat House, sauteed mushrooms, salad and bread for a delicious meal! Give it a try! -Claire
4 cups peeled and diced potatoes or unpeeled and thinly sliced
2 tablespoon butter or margarine
1/2 cup chopped onion
1-10 3/4 oz. condensed cream of celery soup
3 oz. cream cheese, room temperature
1 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Cook potatoes in lightly salted water for 10-15 minutes, until just tender. Drain and set aside. Melt butter in small skillet; add onion and saute under low heat until tender. In large bowl, beat undiluted soup and cheeses together until smooth. Stir in salt, pepper, sauteed onion and cooked potatoes. Turn into buttered 2qt. casserole dish. Top with additional cheese, if desired. Bake in preheated 350 degree oven for 1 hour.
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