Soup Stuffing - cooking recipe

Ingredients

1/2 lb. bulk sausage
1 small chopped onion
1 small can cream of celery or chicken soup
8 c. dry bread cubes

Preparation

In skillet, brown sausage and cook onion until tender.
Stir to separate meat.
Pour off fat.
Blend in soup.
Toss lightly with toasted bread cubes.
Spoon into a 1 1/2-quart casserole. Bake at 350\u00b0 for 45 minutes.
Makes 6 1/2 cups stuffing or enough for a 5 or 6 pound bird.