Potato Stuffing Casserole Recipe

4 11 10
Potato Stuffing Casserole Recipe
Potato Stuffing Casserole Recipe photo by Taste of Home
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Potato Stuffing Casserole Recipe

Read Reviews
4 11 10
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, 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 whole milk
  • 1 large 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.

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  • 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 whole milk
  • 1 large 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.
  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.
Originally published as Potato Stuffing Casserole in Country February/March 1993, p49

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Reviews forPotato Stuffing Casserole

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myoder126 User ID: 8155395 287218
Reviewed Apr. 28, 2018

"I was raised in Berks County, PA (Kutztown)....and Potato Filling (as we call it) is still a staple for holiday dinners, particularly Thanksgiving and Christmas! I've never seen a recipe come so close as this one to the way I make it .....without a recipe. My method is different in that I saute the veggies, add milk and breadcrumbs and then dump it all into the hot, cooked, drained, potatoes, add an egg and seasonings and mash it all together before turning it into a buttered casserole dish....(hopefully the day before!) When baking, I dot the top with butter. My family LOVES this dish! .....and then as a side...Cope's dried corn, stewed! Yum!"

MY REVIEW
jenrsnyder User ID: 6252990 287190
Reviewed Apr. 27, 2018

"Hands up for the Lebanon County, PA ladies on here - I'm one too! Heavy PA Dutch heritage on both sides of my family. This is a Thanksgiving staple made with 5lbs of potatoes, but I will note some differences in our family recipe. The bread cubes are not added to the sauted veggies but in facted toasted in the oven seperately. Assembly is a little different - make mashed potatoes with the milk and butter then egg, fold in sauted veggies and then fold in the toasted bread cubes. Put into baking dish and dot with butter on top. We normally prep this at least a day in advace to let flavors mix. bake it so that you get a "crust" on top....we have top crust worshippers at our table and creamy-only eaters. No matter - it is all delish!"

MY REVIEW
rosec1933 User ID: 1023404 287068
Reviewed Apr. 24, 2018

"I am also from Lebanon County Pennsylvania. Actually from a town that makes potato filling every holiday at the fire company. The only thing that we add that is different is saffron."

MY REVIEW
kedman User ID: 6512256 287064
Reviewed Apr. 24, 2018

"Would someone please provide cup measurements for bread cubes and mashed potato? What's listed is pretty vague for making the first time. Thank you."

MY REVIEW
Jane User ID: 7019607 284701
Reviewed Mar. 6, 2018

"This is a mandatory addition to any PA Dutch holiday meal! This is practically the same 'recipe' that has been handed down for generations in both sides of my family. As others have said, we don't all make our filling the same here in PEE-AY = ) My family's tweaks are, we mash our potatoes first, then add the sauteed veggies and everything else and use about twice as much butter. We also use equal amounts of celery and onion, and add LOTS of poultry seasoning to taste. I personally find it easier to use seasoned bread stuffing cubes in my filling rather than the cubed bread. One cup of milk might make it too soupy. Remember to stir the filling occasionally while baking so it doesn't get too browned on the outsides of the bowl."

MY REVIEW
gnmcewen User ID: 2594699 284458
Reviewed Mar. 1, 2018

"This is not a criticism of this recipe, but a question about alternatives. What about using chicken stock for some or all of the milk, and also adding cheddar cheese (equal amount to onion)?"

MY REVIEW
CGingrich User ID: 5288561 284451
Reviewed Mar. 1, 2018

"My family is also from Pennsylvania, Lebanon county to be exact. This recipe is very close to what we do. As others have said, I equal the onion and celery, and also mash the potatoes first. I will also double the amount of butter used, generally dotting the top before baking. I sometimes will also cut back on the milk, adding fresh oysters to the mix. A VERY tasty option. Potato filling is a must have for ALL holiday meals.....ALWAYS keeping my Pennsylvania Dutch roots close."

MY REVIEW
Annette101660 User ID: 6463954 284441
Reviewed Mar. 1, 2018

"I’m from Pennsylvania along with my Mothers side of the family. We make this for every holiday. However we make mashed potatoes and then add our celery, onion, bread, egg and we always add poultry seasoning. As another reviewer said this is not a crunchy stuffing. My grown sons make it to now. One lives in Wisconsin and he makes this for every holiday dinner he and his wife is invited too. We love it."

MY REVIEW
Hendr001 User ID: 8207604 284437
Reviewed Mar. 1, 2018

"My mother's family is Pennsylvania Dutch and this is similar to our family recipe. Difference is in our recipe the amount of celery equals the amount of onion and we use mashed potatoes in an amount equal to the bread cubes, plus some sage. The texture is not expected to be crunchy."

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

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

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