- (Makes 2 Large Casseroles)
5 lb. Idaho potatoes
8 medium-sized onions
1 stalk celery
6 long slender carrots
1 (8 oz.) can water chestnuts,
sliced
2 (11 oz.) cans cream of
mushroom soup
2 (11 oz.) cans Cheddar cheese
soup
4 oz. soy sauce
2 tsp. seasoned salt
1 tsp. pepper
Peel potatoes and cut into bite-size pieces. Peel
onions and cut into quarters, separating the layers. Crosscut
celery into 1/2-inch slices (6 pieces per casserole). Crosscut
carrots into 1/4-inch slices. Drain and wash water chestnuts
and slice. Mix everthing togther and divide into 2 casseroles.
Add 1/4 cup water to each casserole and stir.
Cook 50 minutes at 350 degrees in oven.
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