Ingredients

5 large potatoes, peeled and chopped
1 can of cream of celery soup
1/2 C. sour cream
4 oz. cream cheese, softened
1/4 C. skim milk
1 Tbsp. parsley flakes
1/4 tsp. garlic salt
1/4 tsp. pepper
1 Tbsp. butter
3/4 C. cheddar cheese, shredded
1/4 C. green onion, sliced

Cooking Instructions

Boil potatoes for 10 to 12 minutes. Drain. Rinse. Drain again. In a large bowl, stir together soup, sour cream, cream cheese, and butter. Add 1/4 C. cheddar cheese, 3 Tbsp. green onions, milk, parsley, garlic salt, and pepper. Stir well. Stir in potatoes carefully (you don’t want to mash them!). Transfer mixture to a 2 qt. casserole dish. Bake, uncovered, at 350° degrees, for 30 to 35 minute. Sprinkle with remaining cheese. Bake for 5 minutes more. Remove from oven and sprinkle with remaining green onions. Makes 10 servings.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)