Name: Stuffing Casserole
Yield: Yield: 6 to 8 servings.
Ingredients: 2 medium onions, halved; 2 Tbsp oil or margarine; 5 cups soft bread crumbs, or 10 slices bread; 1 green bell pepper, cut in chunks; 1 cup chicken or vegetable broth (salt-free or regular); 3 eggs (or 2 eggs plus 2 egg whites); 1 cup mushrooms; 2 stalks celery, cut in chunks; 1 tsp baking powder; 1 tsp salt (or to taste); ¼ tsp garlic powder; dash freshly ground black pepper

Preparation info

Yield:
6 to 8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This is especially delicious made with challah (egg bread).

Ingredients

5 cups soft bread crumbs, or 10 slices bread
2

Stew
Side dish

Method

Steel Blade: Make crumbs from stale bread or rolls. Tear into chunks and drop through feed tube while machine is running. Process until fine crumbs are formed. Measure 5 cups crumbs, loosely packed.

Heat oil or margarine in large nonstick skillet. Meanwhile, process onions with quick on/offs, until coarsely chopped. Add to skillet. Repeat with bell pepper, then celery, then mushr

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