Easy Bread Dressing

Name: Easy Bread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. oleo; 1/2 c. diced onion; 1/2 c. diced celery; 2 tsp. salt; 1/2 tsp. pepper; 2 tsp. poultry seasoning or sage; 1 egg; 1 can cream of chicken soup (undiluted); hot water or broth; 2 qt. dry bread crumbs or pieces

Eats Now Editorial Team · 218 kcal · Soups & Stews

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Easy Bread Dressing – a delicious recipe with oleo, onion, celery, salt, pepper, poultry seasoning. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1/2 c. oleo
1/2 c. diced onion
1/2 c. diced celery
2 tsp. salt
1/2 tsp. pepper
2 tsp. poultry seasoning or sage
1 egg
1 can cream of chicken soup (undiluted)
hot water or broth
2 qt. dry bread crumbs or pieces

1
Combine butter, onion, celery, salt, pepper, seasoning and cream of chicken soup.
2
Stir into bread crumbs.
3
Add enough very hot water or broth to moisten; stir well.
4
Let set for 20 minutes. Pour into greased 9 x 12-inch pan.
5
Add additional water or broth, if needed.
6
Bake at 350u00b0 for 1 hour.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. oleo, 1/2 c. diced onion, 1/2 c. diced celery, 2 tsp. salt, and more.

Yes, Easy Bread Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
218 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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