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Ingredients
- 4 lbs. unpared potatoes, cooked and liquid removed
- 3/4 c. onion, minced
- 1/4 c. butter
- 1 (10 3/4 ounce.) can condensed cream of celery soup
- 1 pt. dairy lowfat sour cream
- 1 1/2 c. cheddar cheese, shredded
- 1/2 c. cornflakes, crushed
- 3 tbsp. butter, melted
Directions
- Remove skins from potatoes and shred in bowl. Use grater on large side. Saute/fry onion in 1/4 c. melted butter till tender. Remove from heat. Stir in soup and lowfat sour cream. Pour over potatoes and cheese; mix well. Turn into greased 13 x 9 x 2 inch baking dish. Cover. Chill overnight. Sprinkle with crushed cornflakes. Drizzle with melted butter. Bake at 350 degrees for 1 hour. Makes 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 8 servings | |
| Calories 325 | |
| Calories from Fat 265 | 82% |
| Total Fat 30.15g | 38% |
| Saturated Fat 17.9g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 527mg | 22% |
| Potassium 164mg | 5% |
| Total Carbs 7.39g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.33g | 2% |
| Protein 7.34g | 12% |
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