1 (1 pound) loaf white bread, cut into small cubes
2 teaspoons salt
8 large tomato stems, seeded
1 large onion, peeled and cut into 1 inch small chunks
1 celery stalk, chopped
1/2 cup diced red bell pepper
1 (11 ounce) can diced tomatoes with green chile peppers, undrained
1/2 cup olive oil
1 tablespoon black pepper
1 teaspoon paprika
2 green onions, halved and sliced
1/2 teaspoon dry mustard
1/2 teaspoon dried minced onion, finely chopped
1/2 cup all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x8 inch casserole dishes.
In a large bowl, mix the bread cubes, salt, tomatoes, onion, celery, red pepper, tomatoes with green chile peppers, olive oil, black pepper, paprika, green onions and dry mustard.
For the Filling: Crumble some of the dry mustard into the bottom of a medium bowl and pour over the bread. Beat well. Spoon mixture into prepared casserole dish.
Cover baking dish with foil. Bake in preheated oven for 30 minutes, or until bubbly and lightly browned.
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