1 (18 ounce) package pork recipe
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 cup shredded Cheddar cheese
1 cup cooked, peeled potatoes
1/2 cup diced celery
1/2 potato flakes
1/2 cup chopped onion
1/4 cup dry white wine
4 (8 inch) flour tortillas
Preheat oven to 375 degrees F (190 degrees C). Prepare sauce: 1/2 cup milk, 1/2 cup white sugar, 1/2 cup nut flour, and 1/4 teaspoon salt. Stir together; reduce heat, cover, and simmer 15 to 20 minutes, or until potatoes are tender.
Preheat oven to 375 degrees F (190 degrees C).
Pierce potatoes with a fork several times, then scoop out small pieces with a pastry blender. Stir potatoes well into sauce, then transfer to a shallow dish or bowl.
Preheat oven to 400 degrees F (200 degrees C).
Stir potatoes, celery, potato flakes, onion, and wine into sauce; add cheese, cover, and let set. Transfer to a 9x13 inch baking dish. Sprinkle top with baking powder and baking soda.
Bake in preheated oven for 20 minutes, or until cheese is melted and golden brown.