Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1
Recipe by Cooking Light November 1995

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HOWARD L. PUCKETT

Recipe Summary

Yield:
10 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bread cubes in a layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted; place in a bowl. Melt margarine in a saucepan over medium heat. Add celery and onion; saute 10 minutes. Remove from heat; stir in water and next 5 ingredients (water through broth). Add bread cubes, tossing to coat; spoon into a 2-quart casserole coated with cooking spray. Cover; bake at 375° for 30 minutes.

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Nutrition Facts

162 calories; calories from fat 19%; fat 3.4g; saturated fat 0.7g; mono fat 1.3g; poly fat 1.4g; protein 4.7g; carbohydrates 27.3g; fiber 1.6g; cholesterol 1mg; iron 1.3mg; sodium 439mg; calcium 32mg.
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