We are about to enter our final summer holiday weekend at our River House. School is back in session and the days of boating and swimming are soon going to be in our past, but we have one weekend left to enjoy. We also have one more weekend this summer to return home at weekend’s end with a car full of buns. The “too many buns saga” continues. Everyone brings buns and yet, no one chooses to eat them. I’ve shared my recipe for French Toast Casserole before and now I’d like to share my Aunt Martha’s Stuffing Ball recipe. Another great use for leftover bread and buns!
1/4 C Butter
1/4 C Chopped Onions
1 C Chopped Celery
Saute butter, onion and celery until soft. Beat one egg. Add 1/2 can of Cream of Chicken soup, 1/2 C Water, Salt and Pepper and add to above mixture. Pour mixture over 8-10 C of bread cubes (or ripped up pieces of buns!) Form Balls. (Makes about 20 balls.) Put in 9×13 Casserole dish. Mix 1/2 Can Cream of Chicken soup and 1/4 C melted butter. Pour over stuffing balls. Bake at 375 for 25-30 minutes.