Potato Stuffing Casserole

1/4 cup chopped celery
1 onion, chopped
4 tablespoons butter or margarine, divided
3 slices bread, cubed
4 to 5 large potatoes, peeled, cooked and mashed
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup hot milk
1 egg, beaten
Additional parsley

In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk and egg; mix well. Spoon into a greased 1-1/2-qt. baking dish.

Dot with remaining butter. Bake at 350°, uncovered, for 30-40 minutes or until lightly browned. Garnish with additional parsley. Makes 6-8 servings.