Potato Filling Casserole

8 slices whole wheat bread
1 teaspoon ground sage
1/2 teaspoon oregano
6 medium potatoes, peeled and quartered
2 Tablespoons butter or vegan butter
1/2 medium onion, diced
1 large stalk celery, diced
1/2 cup shredded low-fat Monterey Jack, soy or almond cheese
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees. Cube bread and spread evenly onto a cookie sheet. Sprinkle bread cubes with sage and oregano. Bake for 15-20 minutes or until golden brown, stirring occasionally to prevent browning around edges. Remove from oven. In a small skillet over medium heat, melt butter and add onion and celery. Cook, stirring often, for about 5 minutes or until onions are translucent and celery has softened. Add onions and celery to bread cubes and mix to combine. In a saucepan, cover prepared potatoes with water and bring to boil. Cook for 11-15 minutes or until potatoes are tender when pierced with a fork. Drain and place in a medium mixing bowl. Mash potatoes by hand or with an electric mixer. Mix until smooth. Add cheese, parsley, salt and pepper to potato mixture and stir well. Spray a 10-by-15-inch casserole dish with cooking spray. Pour potato mixture onto bottom of casserole and top with bread cube mixture. Bake, uncovered, for 20-25 minutes, or until very browned on top. Yields 8 servings.

Calories: 199, total fat: 6g, dietary fiber: 4g, protein: 7g, vitamin C: 20mg