SAUSAGE & MUSHROOM STUFFING

SAUSAGE & MUSHROOM STUFFING 1 can (23 oz) Campbell's Cream of Mushroom Soup 1 lb mild bulk sausage 1 cup chopped celery ½ cup chopped onion 8 oz fresh button mushrooms, sliced in half* 1 cup Swanson Chicken Broth 12 oz bag seasoned stuffing croutons** 2 tbs melted butter *canned may be substituted or an equal amount of larger mushrooms, sliced **Unseasoned stuffing croutons may be substituted. Add 2-4 tsp poultry seasoning, if desired, to the soup mixture. Preheat oven to 350 degrees F. Lightly spray a 13 x 9-inch baking dish. Brown sausage, onion and mushrooms in a large skillet; drain and cool slightly. Mix the soup, celery, broth and browned sausage mixture in a very large bowl. Add the croutons and stir so they are well coated with the soup mixture. Turn stuffing into prepared pan and cover with aluminum foil. Bake for 25-30 minutes covered. Remove foil, drizzle with melted butter and cook for an additional 10-15 minutes, or until top is browned. SLOW COOKER DIRECTIONS: Follow recipe up until the addition of the croutons to the soup mixture. Lightly spray the liner of a 5-6 quart slow cooker with non-stick spray. Add the stuffing mixture to the slow cooker. Cook on low 4-6 hours, high 2-4 hours. Slow cooker times are approximate, always check for doneness at minimum time. Switch to warm setting until ready to serve