Ingredients:

  • 6 cornbread mix (6 oz.)
  • 4 branches green onions (chopped)
  • 6 stalks celery (chopped)
  • 6 slices toasted white bread
  • 6 raw eggs
  • 8 hard boiled eggs
  • 5 cans (14 1/2 oz.) Swanson chicken broth
  • 2 tablespoons sage
  • 4 tablespoons salt

Instructions:

Mixed together crumbled toast and cornbread mix. Saute celery and onion, add sage and salt to taste. Mix raw and hard boiled eggs in. Add sauteed mixture to cornbread mixture. Add chicken broth a little at a time as needed. Bake at 350 degrees for 1 hour (20 mins – covered; 40 mins uncovered).

* Optional: Grease casserole
** 1/2 recipe (a little more than 2 cans of chicken broth)