Mom Snyder's Bread Filling

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READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 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) cans condensed chicken and stars soup or (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)
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DIRECTIONS

  • 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).
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