Potato Stuffing Casserole Recipe

4.5 2 2
Potato Stuffing Casserole Recipe
Potato Stuffing Casserole Recipe photo by Taste of Home
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Potato Stuffing Casserole Recipe

Read Reviews
4.5 2 2
Publisher Photo
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. —Elsa Kerschner, Kunkletown, Pennsylvania
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1/4 cup chopped celery
  • 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 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.
Originally published as Potato Stuffing Casserole in Country February/March 1993, p49

Nutritional Facts

3/4 cup: 258 calories, 8g fat (4g saturated fat), 46mg cholesterol, 295mg sodium, 41g carbohydrate (6g sugars, 4g fiber), 7g protein.

  • 1/4 cup chopped celery
  • 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 chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup hot milk
  • 1 egg, beaten
  • Additional parsley
  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. 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.
Originally published as Potato Stuffing Casserole in Country February/March 1993, p49

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habenaroman User ID: 7905288 221689
Reviewed Mar. 1, 2015

"Very tasty. Was disappointed that the bread didn't add more crunch. Croutons ?"

MY REVIEW
spiker1 User ID: 264159 14623
Reviewed Dec. 9, 2007

"This is a great casserole. Wonderful on a cold night."

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