|Celery, fresh, chopped||2 pounds|
|Onions, dehydrated||1 cup|
|Milk, dry, nonfat||2 quarts 1-1/3 cup|
|Potatoes, canned, diced, drained||4 #10 cans|
|Bacon bits||2 cups|
|Ham, diced (1/2 inch)||10 pounds|
|Pepper, black||2 teaspoons|
|Instant mashed potato flakes||1 cup 2 tablespoons|
|Cheese, cheddar, shredded||4 pounds|
Melt margarine. Add celery and cook over medium heat for 5-10 minutes or until celery is tender.
Reduce heat to low and add onions to the margarine and celery. (Be careful not to burn the onions).
In a seperate bowl, combine water and dry milk.
Add the milk mixture to the margarine mixture.
Add the potatoes, bacon bits and ham and continue to cook over low heat until heated through (15-25 minutes). Do not boil; over cooking may cause curdling.
Add salt and pepper. Add instant mashed potatoes to thicken.
Top with shredded cheese.
Nutrition Facts per Serving (1cup)Calories: 330 kcal | Fat: 1.4 g | Saturated fat: 8 g | Trans fat: 1.4 g | Cholesterol: 46 mg | Sodium: 1146 mg | Carbohydrates: 19.4 g | Fiber: 2.2 g | Protein: 15.5 g
This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.