Pan Stuffing - cooking recipe

Ingredients

1 small loaf bread
1 1/2 sticks margarine
1/2 c. celery, chopped fine
1/2 c. onions, chopped fine
2 cans cream of chicken soup
4 eggs, beaten
parsley
salt and pepper to taste

Preparation

Cube bread.
Saute onions and celery in margarine.
Add to soup.
Pour over bread and eggs.
Mix well.
Bake in 9 x 13-inch pan at 350\u00b0 for 30 minutes.
Toss after baking.