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| Scalloped Potatoes |
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| Category: Vegetables |
Kitchen of: Helen Coppess |
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| Ingredients: |
| 8 med | | Potatoes, cooked, cooled and peeled |
| 1 | can | Celery Soup |
| 1 1/2 | cups | Sour Cream (almost all of 16 oz container) |
| 1/4 | cups | Margarine, melted |
| 2 | tbsp | Onions, chopped |
| 1 1/2 | cups | Cheddar Cheese, grated |
| | Parsley (to garnish) |
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| Instructions: |
| 1. | Slice potatoes in a buttered casserole dish |
| 2. | Mix remaining ingredients, except parsley |
| 3. | Spread mixture over potatoes. |
| 4. | Bake at 350 degrees for 45 minutes. |
| 5. | Sprinkle with parsley. |
| 6. | Can be made ahead and refrigerated |
| 7. | Serves 10. |
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| Recipe submitted 12/14/2006 |
