Triple bread casserole

12 servings

Ingredients

Quantity Ingredient
14 cups DAY OLD RYE, WHITE, WHEAT
1½ cup FROZEN CHOPPED ONIONS
10 ounces FROZEN RED & GREEN PEPPERS
½ cup CHOPPED PARSLEY
1 tablespoon POULTRY SEASONING
½ teaspoon SALT
2 eaches EGGS, LIGHTLY BEATEN
10½ ounce CHICKEN BROTH
½ cup BUTTER, MELTED

Directions

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.

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