12 med. potatoes
5 med. onions
5 stalks celery
3 tbsp. parsley
2 eggs
Milk
1/4 lb. butter
1 (12 oz.) bag of bread cubes, toasted under broiler

Salt and boil potatoes. While potatoes are boiling, steam onions, celery and parsley. Drain and mash potatoes gradually adding milk and butter until slightly runny. Add eggs mixing well then add toasted bread cubes and steamed vegetables and mix well. Put in baking dish and bake at 325 degrees for 1 hour or until hot. The filling can be made a day ahead and put into crock pot and heat on low for about 4 hours, stirring at least one time. Serves 10 to 12.