2 potatoes
1 onion, grated
1 cup chopped celery
1 cup milk
1 cup all-purpose flour
1 cup chopped onion
1 cup cooked white rice
1 cup mayonnaise
1 cup white vinegar
2 teaspoons lemon juice
2 teaspoons cornstarch
Bring a large pot of salted water to a boil. Add potatoes and onion and cook until tender but still firm, about 15 minutes. Drain, cool and cut into rounds.
Melt the milk, slowly add flour, stirring constantly, until smooth. Stir in celery, milk and rice. Beat in mayonnaise and vinegar and pour mixture into skillet.
Roast, uncovered, for about 45 minutes or until cheese is bubbly. Serve hot or cold.
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