Cheesy Potato Casserole

Ingredients

5 C. diced russet potatoes that were peeled

1 T. butter

1/2 T. bacon grease

1 small onion, chopped

1 carrot, peeled and grated

10.5 oz. can cream of celery soup

1/3 soup can half & half (use the empty can to measure)

1 1/2 C. grated cheddar cheese

1 T. dijon mustard

1 1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)

1/2 tsp. paprika

salt to taste

Instructions

Put the potatoes in a pot and cover with water. Bring up to a boil and cook for 7 minutes, till fork tender, drain the potatoes into a colander and set aside. To the pot add the butter and bacon grease and melt over med. high heat. Add the onions and carrots and cook for 5-6 minutes to soften. Remove from the heat and stir the potatoes back in the pot mixing with the onions and carrots. Stir in the soup, half & half, 1 C. of the cheese, dijon mustard and seasonings. Pour into a lightly greased 2 quart casserole dish and bake in a 350 degree oven for 25 minutes. Remove and top with the remaining cheese and return to the oven for 15 minutes. Let sit 5 minutes before serving.

Enjoy!!!

Recipe From Janet's Appalachian Kitchen