Ingredients
>
2 cans (10.5 ounces) Campbells ® Condensed Cream of Celery Soup
>
1 cup Swanson ® Natural Goodness® Chicken Broth
>
1 loaf (about 16 ounces) Italian bread cut into ½-inch cubes (about 10 cups)
>
1 Granny Smith apple, unpeeled, cored and cut into ½-inch cubes (about 1 1/2 cups)
>
2 tablespoons butter
>
1 cup chopped fennel bulb (about 4 ounces)
>
1 large onion, chopped (about 1 cup)
>
2 tablespoons chopped fresh parsley
>
2 teaspoons thinly sliced fresh sage leaves
>
2 teaspoons chopped fresh thyme leaves
Steps
1
Heat the oven to 350°F. Arrange the bread cubes on a rimmed baking sheet and bake for 15 minutes or until well toasted. While the bread cubes are baking, heat the butter in a 12-inch skillet over medium heat. Add the fennel and onion and cook for 5 minutes or until tender. Add the apple and cook for 2 minutes or until tender. Stir in the soup, broth, parsley, sage and thyme.
2
Arrange the toasted bread cubes in a lightly greased 3 quart baking dish. Pour the soup mixture over the bread and stir to combine.
3
Bake for 50 minutes or until hot and the top is golden brown and crisp.
Tips
This recipe will work in a variety of baking dishes such as a 13x9x2-inch.
Comments
Recipe provided by Campbell's Soup Co.