1 can Cream of Mushroom Soup
1 lb mild bulk sausage
1 c chopped celery
1/2 c chopped onion
8 oz fresh button mushrooms, sliced
1 c chicken broth
12 oz seasoned stuffing croutons
2 T melted butter
Preheat oven to 350 F. Lightly spray a 13 x 9″ baking dish. Brown sausage, onion and mushrooms in a large skillet; drain and cool slightly. Mix the soup, celery, broth and browned sausage mix in a very large bowl. Add the croutons and stir so they are well coated with the soup mix. Turn stuffing into prepared pan and cover with aluminum foil. Bake for 25 – 30 min covered. Remove foil, drizzle with melted butter and cook for an additional 10 – 15 min or until top is browned.
Slow Cooker Directions
Follow recipe up until the addition of the croutons to the soup mix. Lightly spray the liner of a 5 – 6 qt slow cooker with non-stick spray. Add the stuffing mix to the slow cooker. Cook on low 4 – 6 hours, high 2 – 4 hours. Slow cooker times are approx, always check for doneness at minimum time. Switch to warm setting until ready to serve. Serves 8 – 10.