Potato Stuffing Casserole
Source: Country Magazine
Submitted by: Elsa Kerschner
Typed by: Recipes From Friends
I adapted this recipe from a Pennsylvania Dutch cookbook, and it's indicative of
German cooking found in this area. If you are looking for an alternative to
try this dish.
1/4 cup celery, chopped
1 onion, chopped
4 tablespoons butter or margarine, divided
3 slices bread, cubed
4 to 5 large potatoes, peeled, cooked and mashed
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup hot milk
1 egg, beaten
In a 12-inch skillet, saute celery and onion in 2 tablespoons of butter until
Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt,
milk and egg; mix well. Spoon into a greased 1-1/2 quart baking dish.
Dot with remaining butter. Bake at 350 degrees, uncovered, for 30 to 40 minutes
until lightly browned. Garnish with additional parsley.
Makes 6 to 8 servings.