Gluten-Free Potato-Stuffing Casserole

Ingredients:

  • 5 large russet potatoes, cubed, cooked
  • 1 bag of Metropolitan Gourmet sage & rosemary stuffing
  • 1 c celery, chopped
  • 1 c white onion, chopped
  • 2 tbsp butter
  • 1 egg, beaten
  • 1 c milk
  • 1 c flat-leaf parsley, chopped
  • sprinkle of ground black pepper

 

Directions:

  1. While you cook your russet potatoes, melt the butter in a large skillet.
  2. Cook the celery & onion in the butter until soft & translucent.
  3. Add the stuffing to the celery mixture.
  4. Preheat the oven to 350F.
  5. Drain the potatoes & let cool slightly.
  6. Whisk together the milk & egg, then add to the celery-stuffing mixture.
  7. Add the parsley.
  8. Stir to combine.
  9. Grease a 9x13" glass baking dish.
  10. Add the potatoes to the stuffing mixture, stirring to combine.
  11. Spoon the potato-stuffing mixture into the baking dish & sprinkle with black pepper.
  12. Bake for 45 minutes.
  13. Serve hot.