Mushroom stuffing casserole

[Guest guest]

Holiday greetings,

 

The following is my vegan reconstruction of my mother's wonderful mushroom

stuffing recipe. It's quite a moist stuffing, as that's how

my mother made stuffing, and so is the way I think it ought to be. If your

mother made fluffier stuffing, reduce the amount of soup.

 

Crockpot mushroom stuffing casserole

for a crowd

 

1 1/2 boxes (3 bags) Mrs Cubbison's Corn Bread Stuffin' mix

(6 oz per bag)

1 lb sliced mushrooms

2 cups chopped onion

2 cups chopped celery

1/4 cup vegetable oil

1 quart (one large box) Imagine brand Creamy Portobello Mushroom Soup

oil or shortening to grease the crockpot

 

In a large pan, saute the onions in oil until golden. Stir in celery and

mushrooms; saute until the celery is tender-crisp and the

mushroom soften.

 

Place dry stuffing mix in a large bowl. Stir in the sauteed vegetables and the

mushroom soup.

Spoon into a large greased crockpot.

 

Cook on high for 45 minutes, and then on low for 4-6 hours.

Variation I--add several handfuls of slivered almonds

Variation II--add more mushrooms if you really love mushrooms....

 

In honor of Mom, 12/14/34 - 12/20/03

I miss you already more than words can say.