| 15 | slices white whole-grain bread |
| 2 | tablespoons olive oil |
| 1/2 | cup chopped celery |
| 1/2 | cup chopped onion |
| 1/2 | cup chopped carrot |
| 2 | cups Progresso® reduced-sodium chicken broth (from 32-oz carton) |
| 1 | teaspoon dried sage leaves, crushed, or 1 tablespoon finely chopped fresh sage leaves |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon dried or 1 1/2 teaspoons chopped fresh thyme leaves |
| 1/4 | teaspoon pepper |
| 1. | Heat oven to 350°F. Spray 2-quart casserole with cooking spray; set aside. |
| 2. | On large cookie sheet, place bread slices. Bake 15 to 20 minutes, turning each slice once, until firm and very light golden brown. Remove bread slices from cookie sheet; cut into 1/2-inch cubes. |
| 3. | In 12-inch nonstick skillet, heat oil over medium-high heat. Add celery, onion and carrot; cook 6 to 8 minutes, stirring frequently, until tender. Stir in broth, sage, salt, thyme and pepper; heat to boiling. Remove from heat. Stir in bread cubes until well mixed. Spoon mixture into casserole. |
| 4. | Cover; bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and top is light golden brown. |
| No change. |
|
| We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
Nutrition Information:
120 ( 35); 4g ( 1/2g, 0g); 0mg; 380mg; 18g ( 3g, 4g); 4g 20%; 0%; 4%; 8% 1 ; 0 ; 0 ; 1 1