Yield: 12 servings
| Measure | 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 |
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.