This dish is almost like a twice-baked potato without the trouble of stuffing the potato shells. You can prepare this dish a day ahead and refrigerate it until you’re ready to bake it.
2 pounds potatoes
2 eggs, beaten
2 slices bread, cut in cubes
2 tablespoons butter
2 stalks celery, diced
1 small onion, diced
Preheat oven to 350*F (175*C). Grease a 2-quart casserole dish.
Cook and mash potatoes; stir in beaten eggs and bread.
Saute celery and onion in butter. Stir into potato mixture. Place in prepared casserole dish. Bake for 45 minutes or until brown.
Makes 4 servings.