Potato Stuffing Casserole

Ingredients

• 14 c chopped celery
• 1 onion chopped
• 4 Tbsp butter or oleo divided
• 3 slices bread cubed
• 4 or 5 large potatoes peeled cooked and mashed
• 14 c fresh parsley chopped
• 12 tsp salt
• 14 tsp pepper
• 1 egg beaten
• 1 c hot milk

Directions

1. In a medium skillet saute celery and onion in 2 tablespoons butter until tender
2. Add bread cubes and stir until lightly browned
3. Stir in potatoes parsley salt pepper milk and egg Mix well
4. Spoon into a greased 1 12-quart baking dish
5. Dot with remaining butter
6. Bake at 350 uncovered for 30 to 40 minutes or until lightly browned
7. Garnish with additional parsley Yield
8. 6 to 8 servings