Celery Potato Casserole - cooking recipe

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

Preparation

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.
In a medium bowl, mix soup, sour cream, parsley, garlic powder, salt and pepper.
Stir soup mixture, half the bacon pieces and half the French's fried onions into potato mixture.
Spoon into a greased 2- quart casserole dish. Microwave on high for 5 minutes.
Sprinkle remaining bacon and fried onions over top of dish and microwave on high 2 minutes more.