5 slices bacon, cooked
1 (10 1/2 oz.) can cream of celery soup
1 c. dairy sour cream
2 (1 lb.) cans sliced potatoes, drained
2 tbsp. sliced green onions OR
1 tsp. instant minced onion

Crumble bacon; set aside some for garnish. In skillet, combine soup and sour cream; add potatoes, bacon and onion. Heat; garnish with reserved bacon. Makes 6-8 servings.