Yield: 8 servings
|¼ cup||Chopped celery|
|2 tablespoons||Butter or Margarine|
|1 can||Campbell's Oyster Stew|
|8 cups||Dried bread cubes|
|2 tablespoons||Chopped onion|
In saucepan, cook celery and onion with sage in butter until tender.
Add stew. Toss lightly with bread cubes. Spoon into 1½ quart casserole. Bake at 350 degrees for 45 minutes.