Month: November 2020

1 stick margarine

2 cups frozen peppers/onions/celery

1 can cream of celery soup

1 soup can of milk or veggie stock

4 tsps rubbed sage)

2 pkgs cornbread, baked and shredded

INSTRUCTIONS:

Sauté peppers/onions and celery in melted margarine in microwave.

Stir all ingredients together, mixing well.

Bake at 350 for 60 minutes in round cake pan or 8 inch square dish.

Make sure it’s done all the way through, bake longer if needed.