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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (238g) Recipe makes 6 servings The following items or measurements are not included below: 10 ounces low-fat cream of celery soup |
||
| Calories 179 | ||
| Calories from Fat 24 | (13%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 240mg | 10% | |
| Potassium 639mg | 18% | |
| Total Carbohydrate 26.7g | 8% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 1.8g | ||
| Protein 12.2g | 24% | |
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By: ~Leslie~
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Delicious Comfort Food! Very easy to make, and can be made uncooked the night before and then cooked for an easy side on a busy evening. Hope you enjoy!
SERVES 6
Ingredients
- 4 medium potatoes, thinly sliced
- 1 small onion, thinly sliced
- 2 cups grated low-fat cheddar cheese
- 1 (10 ounce) can low-fat cream of celery soup
- 1 (10 ounce) can water
Directions
1
Pre-heat oven to 350 degrees.2
Grease a 9x9 baking dish.3
Layer potatoes, onion, cheese and salt and pepper, being sure to make the top layer cheese.4
Mix the soup and the water and pour over casserole.5
Bake at 350 for approx 2 hours or until potatoes are soft.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > Canadian > Prairies
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Oven > Casseroles
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: carole in orlando
On Feb 17, 2008
These potatoes were so-o-o good! I used 8 small, red potatoes and just sprinkled the cheese lightly over each layer (didn't use the full 2 cups) and followed the recipe with those exceptions and it was delicious. Thanks, Carole in Orlando
From: Sonya01
On Aug 5, 2007
This dish is so yummy. My bf & I both loved it. Will be making this one again & again. Thanks
From: Koechin (Chef)
On Jul 15, 2006
What a great tasting potato dish!
I took it to our Couples Bunco and they all wanted the recipe!! 
I made an alteration on the prep. since I was pressed for time.
I use the shredding blade of my food processor for the potatoes and the onions. I put them in a bowl of salted water and covered with saran. They waited for me without turning brown until I needed them later that day. I drained them well, and squeesed out the extra liquid. Dumped them into a large bowl and combined "ALL" ingredients. Poured into a pyrex casserole and srinkled the top with crush "French Fried Oninons". Baked 2 hours and enjoyed!! Thanks, Ingrid/Koechin
From: dicentra
On Mar 20, 2006
I made this twice over the weekend, using milk like someone suggested. The first time, I left the lid on the casserole and it turned out just a little soupy. The second time, I used cream of mushroom soup because that is what I had on hand and it added so much flavor! YUM! Both times the cooking time was just over an hour.
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