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Potato Stuffing Casserole

 Potato Stuffing Casserole
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.
6-8 ServingsPrep: 20 min. Bake: 30 min.

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

  • 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.
  • 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.
Nutritional Facts: 1 serving (3/4 cup) equals 258 calories, 8 g fat (4 g saturated fat), 46 mg cholesterol, 295 mg sodium, 41 g carbohydrate, 4 g fiber, 7 g protein.