Picnic Potatoes - cooking recipe

Ingredients

4 lb. potatoes
1 c. chopped onions
1/4 c. margarine
1 can cream of celery soup plus 1/4 can milk
1 pt. sour cream

Preparation

Cook potatoes with skins for 20 minutes.
Cool, peel and shred potatoes.
Saute onions in margarine until tender.
Stir in soup and sour cream.
Mix potatoes with cheese; add soup mixture.
Turn into greased 9 x 13-inch baking dish.
Refrigerate for several hours or overnight.
Bake at 350\u00b0 for 1 hour.