Potato Casserole - cooking recipe

Ingredients

8 medium potatoes
1 can cream of celery soup
1 1/2 c. sour cream
1/4 c. melted butter
salt and pepper to taste
2 Tbsp. chopped onions
1 1/2 c. grated Cheddar cheese

Preparation

Even a day ahead, cook potatoes in salted water with a bay leaf added.
Store in refrigerator.
Skin and shred on a grater.
Put in greased 9 x 13-inch pan.
Make sauce with the soup, sour cream, butter, onion, salt and pepper and cheese.
This will be thick, so spread it over the potatoes.
You can do this in the morning or the day before.
Cover with foil and refrigerate.
Bake at 350\u00b0 for 30 minutes.
Sprinkle with crumbs and brown 5 to 10 minutes more.