Recipe Submitted by M. Diana Cerepaka ..|.. Category: Casseroles
-You can cook the cornbread and
biscuits ahead of time, crumble and freeze until ready to use.
-You can chop up the celery and onion ahead of time, freeze until ready to use.
-Crumble up cornbread.
-Tear or crumble up biscuits.
-Melt butter in skillet.
-Add celery and onion. Cook until limp.
-Mix eggs into cornbread and biscuits. Add celery, onion, butter. Mix.
-Add chicken broth, salt, pepper to taste.
-The mixture should be moist, not dry. If it seems dry, add more chicken broth.
-Cook UNCOVERED in a greased 9x13 pan for 30-45 mins.
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org