- 1/4 pound bulk pork sausage
- 1 large onion, chopped
- 1/2 teaspoon dried thyme leaves, crushed
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
- 1 (8 ounce) can stewed tomatoes
- 2 cups frozen vegetable combination (broccoli, corn, red pepper)
- 3 cups Pepperidge Farm® Herb Seasoned Stuffing
- Cook the sausage, onion and thyme in a 12-inch skillet over medium-high heat until the sausage is browned, stirring frequently to break up the meat. Pour off any fat.
- Stir the soup, tomatoes and vegetables in the skillet. Heat to a boil. Remove the skillet from the heat. Add the stuffing and stir lightly to coat. Spoon into a 1 1/2-quart casserole.
- Bake at 350 degrees F. for 30 minutes or until it's hot and bubbling.