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 on

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