Ingrients & Directions
14 c DAY OLD RYE, WHITE, WHEAT 1/2 ts SALT
1 1/2 c FROZEN CHOPPED ONIONS 2 ea EGGS, LIGHTLY BEATEN
10 oz FROZEN RED & GREEN PEPPERS 10 1/2 oz CHICKEN BROTH
1/2 c CHOPPED PARSLEY 1/2 c BUTTER, MELTED
1 tb POULTRY SEASONING
PREHEAT OVEN TO 4250F.
GREASE A 3 QUART CASSEROLE, SET ASIDE. IN A LARGE BOWL, TOSS TOGETHER BREAD
CUBES, ONIONS, PEPPERS, PARSLEY, SALT AND EGGS. TOSS IN REMAINING
INGREDIENTS. SPOON MIXTURE INTO PREPARED CASSEROLE DISH. COVER WITH FOIL
AND PLACE INOVEN. BAKE FOR 45 MINUTES. IF BROWN TOP IS DESIRED, UNCOVER
FOR THE LAST 15 MINUTES OF BAKING TIME.
PREP TIME: 10 MINUTES, COOK TIME: 45 MINUTES, READY TO SERVE IN 55 MINUTES.
Yields
12 servings