5 lb. Idaho potatoes
8 medium-sized onions
1 stalk celery
6 long slender carrots
1 (8 oz.) can water chestnuts,
2 (11 oz.) cans cream of
2 (11 oz.) cans Cheddar cheese
4 oz. soy sauce
2 tsp. seasoned salt
1 tsp. pepper
Peel potatoes and cut into bite-size pieces. Peel
onions and cut into quarters, separating the layers. Crosscut
celery into 1/2-inch slices (6 pieces per casserole). Crosscut
carrots into 1/4-inch slices. Drain and wash water chestnuts
and slice. Mix everthing togther and divide into 2 casseroles.
Add 1/4 cup water to each casserole and stir.
Cook 50 minutes at 350 degrees in oven.