1 stick margarine
2 cups frozen peppers/onions
1 cup chopped celery
2 boiled eggs, chopped
1 can cream of onion or celery soup
1/2 soup can of milk
3 tsps rubbed sage
2 pkgs cornbread, baked and shredded
INSTRUCTIONS:
Saute peppers/onions and celery in melted margarine.
Blend soup and milk.
Stir all ingredients together, mixing well.
Bake at 350 for 60 minutes in 9 X 13 nonstick pan.
Make sure it’s done all the way through.
