Creamy Potato Sticks
¼ cup flour
½ teaspoon salt
1 ½ cup milk
1 can cream of celery soup
½ pound cubed Velveeta
5-6 large baking potatoes, peeled
1 cup chopped onion
Preheat oven to 350. In a saucepan, combine flour and salt; gradually whisk in milk until smooth. Bring to a boil; cook and stir two minutes. Remove from heat; whisk in undiluted soup and cheese until smooth. Set aside. Cut potatoes into 4” x 1/2” x 1/2” sticks. Place in a greased 9x13 baking dish. Sprinkle onion over potatoes. Top with cheese sauce. Bake uncovered 55-60 minutes.
