4 c. potatoes, peeled and sliced
1/2 tsp. salt
dash of pepper
2 tbsp. flour
1 tbsp. butter
1 (10 oz) can cream of celery soup
milk

Place half of potatoes in a well-greased 1 1/2 quart casserole. Sprinkle with salt, pepper and flour. Dot with butter. Repeat process. Measure soup and add enough milk to make 2 cups. Pour over potatoes. Cover and bake 30 minutes at 350°F. Uncover and bake 45 minutes longer.

Serves 4-6.