Potato Stuffing Casserole

I adapted this recipe from a Pennsylvania Dutch cookbook, and it's indicative of the fine German cooking found in this area. If you're looking for an alternative to mashed potatoes, try this dish.

Ingreadient:

• 1/4 cup chopped celery
• 1 onion, chopped
• 4 tablespoons butter, divided
• 3 slices bread, cubed
• 4 to 5 large potatoes, peeled, cooked and mashed
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup hot whole milk
• 1 large egg, beaten
• Additional parsley

Directions :

1. In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk and egg; mix well.
2. Spoon into a greased 1-1/2-qt. baking dish. Dot with remaining butter. Bake at 350°, uncovered, for 30-40 minutes or until lightly browned. Garnish with additional parsley.