Potato Stuffing Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I adapted this recipe from a Pennsylvania Dutch cookbook, and it's indicative of the fine German cooking found in this area. If you're looking for an alternative to mashed potatoes, try this dish. Ingredients:
1/4 cup chopped celery |
1 onion, chopped |
4 tablespoons butter, divided |
3 slices bread, cubed |
4 to 5 large potatoes, peeled, cooked and mashed |
1/4 cup chopped fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup hot milk |
1 egg, beaten |
additional parsley |
Directions:
1. In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk and egg; mix well.
2. Spoon into a greased 1-1/2-qt. baking dish. Dot with remaining butter. Bake at 350°, uncovered, for 30-40 minutes or until lightly browned. Garnish with additional parsley. Yield: 6-8 servings.
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