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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. —Elsa Kerschner, Kunkletown, Pennsylvania
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    8 servings


  • 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


  • 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.
Nutrition 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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  • Julie
    Nov 15, 2020

    A lot like our family filling except we add diced sautéed carrots. I’ve started using a cup or so of stove top stuffing instead of toasted bread and the seasonings and it turns out great

  • Eiceman
    Feb 27, 2020

    I’m also from Berks County, PA. We made this the way others from PA did but toasted the bread and then sauté in butter. We also add sugar to the filling when we mix all ingredients. Don’t knock it till you try it. We make 3 casseroles at a time and freeze for later.

  • caryl
    Feb 26, 2020

    My recipe calls for saffron as well. Delicious!

  • rosec1933
    Aug 12, 2019

    The only thing that is missing from this recipe is saffron. After adding all ingredients to potatoes, add the saffron (envelope) that has been sitting in a 1/2 cup of hot water. I'm from the dutch country of PA and have helped make this with my local fire company at their yearly carnivals since I was a child. People come far and wide to pick up quarts of this potato filling.

  • Annette101660
    Apr 17, 2019

    This Potato Stuffing has been a holiday staple in my family since long before I was born and I’m 58. My mother was born and raised in Pennsylvania and this is indicative of meals she was raised on. I too born there but moved when I was small. I have handed this recipe down and both of my sons are big fans of it. Making it now for dinners at their homes. You can’t go wrong with it. But I must say instead of parsley we use Poultry Seasoning in ours. Just as good! Also I must add that I was Diagnosed over ten years ago with Celiac Disease and was worried I would not be able to eat this anymore due to the bread. I searched until I found a gluten free baguette bread that I was able to cube and use and it come out wonderfully. Love this dish!

  • lvarner
    Mar 2, 2019

    This is a great comfort food recipe, and one that will be popular with carbohydrate lovers! I really enjoyed this dish, and it's quite delicious. It's perfect for a family meal and the onion and celery really add great flavor and texture.

  • Mary
    Feb 28, 2019

    I can’t decide if I enjoyed making and eating the stuffing casserole or cole slaw or pot roast or potato dumplings more or enjoyed reading the personal heartfelt comments and reviews more. Every recipe is a 5 star winner. I am looking forward to trying the remaining recipes. Thanks all.

  • CJWilcox
    May 31, 2018

    It was a ;surprise to see this recipe. I make a similar stuffing for our turkey. Mashed potatoes in turkey broth, unseasoned bread cubes, celery, onion, sage and poultry seasoning. Mix all together and use to stuff your turkey or bake around the bird. I do both. This recipe has been handed down from my Great Grandma who was a German immigrant. We love it.

  • myoder126
    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!

  • jenrsnyder
    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!