Souper Cheezy Potato Wedges

• 1/4 c. butter or margarine
• 1/4 c. all-purpose flour
• 1 teaspoon Cavender's Greek seasoning
• 1 1/2 c. milk
• 1/4 c. French onion dip (sour cream base)
• 1 (10 3/4 oz.) can cream of celery soup
• 2 c. shredded Colby/Monterey Jack cheese
• 24 oz. pkg. frozen potato wedges with skins
• Paprika, if desired

1. Preheat the oven to 350 degrees. Melt butter in large skillet.
2. Combine flour with the Greek seasoning and stir to mix. Add to the butter and stir until blended.
3. Gradually add the milk, stirring constantly until mixture begins to thicken.
4. Remove from heat and stir in dip, soup, and cheese.
5. Stir until cheese melts. Pour the potato wedges in a 9x13x2 inch baking pan. Pour the cheese sauce over the potatoes.
6. Bake 35 to 40 minutes or until potatoes are fork tender.
7. Remove from oven and sprinkle with paprika, if desired.
8. Serve warm.

butter, allpurpose, seasoning, milk, onion, cream of celery soup, cheese, skins, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=102292 (may not work)