Potato Casserole

Ingredients and Weight:

• 5 pounds Russet potatoes, peeled and thinly sliced
• 1 cup chopped yellow onion (1 medium onion)
• 1 (10.75 ounce) can cream of celery soup, undiluted
• 1/2 cup sour cream
• 1/2 cup (1 stick) unsalted butter, melted
• 1/3 cup all-purpose flour
• 4 ounces shredded cheddar cheese (1 cup)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Preparation Time:

30 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine potatoes, onion, celery soup, sour cream, melted butter, flour, cheddar cheese, salt, and pepper. Mix well.
3. Pour mixture into a 9x13 inch baking dish.
4. Bake for 60-75 minutes, or until potatoes are tender and the casserole is bubbly.
5. Sprinkle with parsley before serving.

Nutritional Information:

Serving size: 1/8 of casserole (about 1 cup)

• Calories: 280
• Fat: 14g
• Cholesterol: 40mg
• Sodium: 460mg
• Carbohydrates: 35g
• Protein: 8g

Dish Characteristics:

• Creamy and cheesy
• Comforting and homey
• Perfect for a cold winter day or a potluck dinner

User Comments:

• "This potato casserole is the best I've ever had! It's so creamy and flavorful."
• "I made this for my family and they loved it. It's a keeper!"
• "This is a great recipe for a crowd. I doubled the recipe and it fed 16 people easily."
• "I added some diced ham to my casserole and it gave it a nice smoky flavor."
• "This casserole is easy to make and always a hit with my guests."

Special Precautions and Tips:

• If you don't have cream of celery soup, you can substitute cream of mushroom soup or cream of chicken soup.
• To make the casserole ahead of time, prepare it as directed and then cover and refrigerate for up to 24 hours. When ready to serve, bake as directed.
• For a crispy topping, sprinkle with grated Parmesan cheese before baking.