Cornbread Dressing, Not Just for Thanksgiving
I always find it funny how many people only eat dressing during the holidays. Cornbread dressing happens to be one of my all time favorites and I encourage you to enjoy it throughout the year as well!
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 cup butter
- 1 pkg. (16oz) cornbread stuffing mix or 6 cups crumbled cornbread (which is what I prefer)
- 1 tsp. McCormick Sage
- 1 can of Cambell's Cream of Mushroom Soup
- 1/4 to 1 cup milk
Preheat oven to 325 degrees. Lightly coat a 2-quart casserole with nonstick cooking spray; set aside. In medium saucepan, cook onion and celery in melted butter until tender. In large bowl, stir together stuffing mix and sage. Stir in onion mixture and soup. Add enough milk to moisten to desired consistency. Spoon into prepared casserole. Bake, covered, for 45-60 minutes or until heated through. Serves about 10.