Celery Potato Casserole

Submitted by SusieQusie

"Lightened version of a quick side dish recipe found in Family Circle magazine - Oct. 17,2008 issue. The original used full-fat soup and sour cream as well as regular bacon. The soup, bacon and French-fried onions are already loaded with sodium so I think the additional salt could be omitted.."

 

• Ready In: 37mins
• Ingredients: 10
• Serves: 8

ingredients

• 2 lbs potatoes, peeled and cut into 1/2 inch dice (4 cups)
• 4 cups diced celery
• 1 (10 1/2 ounce) can fat-free cream of celery soup
• 3⁄4 cup reduced-fat sour cream
• 2 tablespoons dried parsley
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 6 slices turkey bacon, cooked and crumbled
• 1 cup French-fried onions

directions

1. Place potatoes and celery in a large pot of water and bring to a boil over high heat. Reduce heat to medium and simmer 15 minutes or until potatoes are tender. Drain and return to pot.
2. In a medium bowl, mix soup, sour cream, parsley, garlic powder, salt and pepper.
3. Stir soup mixture, half the bacon pieces and half the French's fried onions into potato mixture.
4. Spoon into a greased 2- quart casserole dish. Microwave on high for 5 minutes.
5. Sprinkle remaining bacon and fried onions over top of dish and microwave on high 2 minutes more.