Recipe by mamacancook
This is kinda a bread stuffing meets potato filling. My mom taught me to make it when I was young. ,It bakes kinda the consistency of a bread pudding but every time I make it people gobble it up. It's very time consuming, so you may want to prep a day ahead and bake on the day you will be serving. Measurements are estimated as I make it from scratch. Hope you like it!
- 6 slices bacon
- 4 -5 stalks celery, finely diced
- 1 loaf bread, bread may be few days old (white, potato or half loaf white, half multi grain)
- 2 medium onions, medium to finely diced
- 3 (10 1/2 ounce) canscondensed chicken and stars soup or 3 (10 1/2 ounce) cans chicken noodle soup
- 3 large eggs
- 2 -3 cups mashed potatoes (fresh or prepared flakes)
- onion powder (may add garlic powder also)
Directions See How It's Made
- Preheat oven to 350°F.
- Tear bread into bite sized pieces.
- Slice bacon into small bite size pieces about 1/2-inch wide (Tip: partially freezing bacon makes cutting easier, or you can fry bacon and rip into small pieces after it cools).
- Cook bacon over medium heat until done. Remove bacon and add to bread. Reserve bacon fat and return pan to stove.
- Add celery to pan-sauté until no longer firm (you may cover pan to speed up cooking time-just check routinely). Add onions and cook until tender (you may do celery and onion separate if you're afraid you may overcook celery).
- Add salt, pepper, and onion & garlic powders to celery to taste (go easy on salt--just because other ingredients already contain salt).
- Add celery/onions to bread/bacon.
- Add mashed potatoes (2-3 cups--I think I use about three, but it may be two--I just "scoop" potatoes into mix. (Tip-if using fresh and still hot wait until they cool to add egg to mix).
- Add three cans condensed chicken and star or chicken noodle soup (Note: if using chicken noodle, you'll want to break up noodle fine while mixing by hand)--just soup as is--NO WATER.
- Add three eggs.
- Okay-here's the part not for the squeamish: MIX BY HAND--(yep-get your hands in and squish all the ingredients together--it's not an attractive looking mix, unbut wait til ya bake it--).
- Place in a greased (I use butter or margarine) 9x13-inch baking pan about an inch and a half thick. Press mix into pan--you may have more than pan--I get about a 9x13 and a pie pan's worth. Do not make too thick--this increases cooking time and doesn't seem to taste as good.
- Bake at 350°F for about 30-45 minutes. Time depends on how fast your oven actually cooks. I don't really look at the clock so much as the browning of the filling. You want a golden brown top (GOLDEN!). Just check for doneness if you layered thickly in pan.
- Remove from oven when golden brown and cooked through (Note: glass dishes cook faster and brown bottom-aluminum will not brown bottom. Your filling may be done faster if you use Pyrex).
- Set pan on cooling rack. Let pan sit and slightly cool before cutting into servings (if filling cools completely before you actually serve, just reheat in microwave first).
- You may bake this a day in advance an reheat (my hubby and I even snack on it cold).