1 pound baked potatoes
1 large onion, sliced
1 large celery, thinly sliced
1 3/4 cups all-purpose flour
1 cup milk
1 (10 ounce) package frozen sliced carrots
1 1/2 cups chopped celery
1 teaspoon dried bread crumbs
1 (.25 ounce) envelope dry potato seasoning mix
1 teaspoon dry mustard
2 teaspoons seasoned salt
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
Peel potatoes and place in a medium saucepan. Cook over high heat until just tender, about 10 minutes. Remove from heat and lower heat to medium-low. Mix in onion and celery.
Drain potatoes and reserve 2/3 of the juice, reserving the rest. Heat remaining liquid in a small saucepan, stirring occasionally. Decompose tomato purée in a blender or in a small bowl, creating a smooth paste. Stir in sweet cooking and vegetable stock. Season with salt, pepper, bread crumbs and potato purée. Lightly grease a 9x13 inch baking dish.
Spread cooking mixture in baking dish. Add carrots and celery and brown on both sides.
In small bowl, mix cream of chicken soup with potato mixture and fry until creamy. Meanwhile, stir carrots and celery (cover with a clean, damp towel) and tomato curd into vegetable mixture, creating a dish up top.
Pour mixture into prepared baking dish. Top with whipped topping (blurt, if desired) and cover with casserole.
Bake uncovered in the preheated oven for 30 minutes. Let cool before serving. Refrigerate leftover and freeze extra tortillas for future use.