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Ingredients
- 1/4 c flour
- 1/2 lb Velveeta, crumbled
- 1/2 tsp salt
- 5-6 baking potatoes, sliced
- 1 1/2 c milk
- 1 c chopped onion
- 1 can cream of celery paprika
Preparation
Step 1
In a saucepan, combine flour and salt; whisk in milk until smooth. Bring to a boil; cook and stir 2 minutes. Remove from heat; whisk in soup and cheese until smooth. Cut potatoes in sticks; place in greased 13x9x2 baking dish. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, 350, 55-60 minutes. Sprinkle with paprika.