3 lb. cooked, finely diced beef
1 1/2 (5 qt. & 2 1/2 c.) loaves cubed bread
2 c. celery, diced
1 c. onion, diced
2 tsp. sage
2 c. beef stock
1 c. butter
1 tsp. pepper
3/4 (50 oz.) can cream of celery soup
3/4 (50 oz.) can milk

FOR 36 SERVINGS:

4 1/2 lb. cooked, finely diced beef
2 1/4 (8 qt. & 1 1/4 c.) loaves cubed bread
3 c. celery, diced
1 1/2 c. onion, diced
1 tbsp. sage
3 c. beef stock
1 1/2 c. butter
1 1/2 tsp. pepper
1 (50 oz.) can cream of celery soup
1 (50 oz.) milk

FOR 48 SERVINGS:

6 lb. cooked, finely diced beef
3 (11 1/4 qt.) loaves cubed bread
1 qt. celery, diced
2 c. onion, diced
1 tbsp. + 1 tsp. sage
1 qt. beef stock
2 c. butter
2 tsp. pepper
1 1/2 (50 oz.) can cream of celery soup
1 1/2 (50 oz.) milk

Saute onions and celery in butter until tender. Combine with bread cubes, sage, beef stock and pepper. Pour into greased 12 x 20 x 2 pans.

Add cubed beef to top of cubes.

Mix soup with milk. Pour over beef.

Bake at 350 degrees for 1 1/2 hours, cover if necessary to prevent drying and over browning.