*canned may be substituted or an equal amount of larger mushrooms, sliced

**Unseasoned stuffing croutons may be substituted. Add 2-4 tsp poultry seasoning, if desired, to the soup mixture.

Preheat oven to 350 degrees F. Lightly spray a 13 x 9-inch baking dish.

Brown sausage, onion and mushrooms in a large skillet; drain and cool slightly.

Mix the soup, celery, broth and browned sausage mixture in a very large bowl.

Add the croutons and stir so they are well coated with the soup mixture.

Turn stuffing into prepared pan and cover with aluminum foil.

Bake for 25-30 minutes covered.

Remove foil, drizzle with melted butter and cook for an additional 10-15 minutes, or until top is browned.

SLOW COOKER DIRECTIONS:

Follow recipe up until the addition of the croutons to the soup mixture.

Lightly spray the liner of a 5-6 quart slow cooker with non-stick spray.

Add the stuffing mixture to the slow cooker.

Cook on low 4-6 hours, high 2-4 hours. Slow cooker times are approximate, always check for doneness at minimum time.

Switch to warm setting until ready to serve.