Rating: 3.5 stars
141 Ratings
  • 5 star values: 56
  • 4 star values: 21
  • 3 star values: 22
  • 2 star values: 30
  • 1 star values: 12
Kristen Evans Dittami


Credit: Grant Cornett

Recipe Summary test

40 mins
1 hr 45 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.

  • Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, celery, jalapeños, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the beer and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.

  • Add the bread, broth, eggs, Cheddar, scallions, and ½ teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.

Nutrition Facts

393 calories; fat 22g; saturated fat 12g; cholesterol 109mg; sodium 946mg; protein 15g; carbohydrates 34g; sugars 3g; fiber 3g; iron 2mg; calcium 277mg.