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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 (16-ounce) loaf french bread, cut into 1-inch cubes |
3 tablespoons reduced-calorie stick margarine |
1 1/2 cups chopped celery |
3/4 cup chopped onion |
1/4 cup water |
1/2 teaspoon salt |
1/2 teaspoon rubbed sage |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1 (10 1/2-ounce) can low-salt chicken broth |
vegetable cooking spray |
Directions:
1. Place bread cubes in a layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted; place in a bowl. Melt margarine in a saucepan over medium heat. Add celery and onion; saute 10 minutes. Remove from heat; stir in water and next 5 ingredients (water through broth). Add bread cubes, tossing to coat; spoon into a 2-quart casserole coated with cooking spray. Cover; bake at 375° for 30 minutes.
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