Celery Potato Casserole

Name: Celery Potato Casserole
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

10 ingredients

5 steps

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.