6 cups crumbled cornbread
8 slices Tyson bacon
2 ribs celery, thinly sliced
1 (8-ounce) package Green Giant sliced mushrooms (about 3 cups)
6 green onions, chopped
1 (10.5-ounce) can Campbell’s cream of mushroom soup, undiluted
3 cups College Inn chicken broth
In a large skillet, cook the bacon until crisp and drain on paper towels. Coarsely chop the bacon. Carefully pour away all but about 2 tablespoon of the bacon drippings. Return the pan
with the reserved drippings to medium heat and add the celery. Cook about 3 minutes. Add the mushrooms. Cook for an additional 3 minutes. Add the green onions and cook until they are wilted and soft – about 2 minutes.
Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Combine the crumbled cornbread, cooked vegetables, chopped bacon, and cream of mushroom soup. Mix well. Add the broth one cup at a time until it gets to a soupy consistency – 3 cups seems to be just about right, but you may require a little more or a little less. Add salt and pepper to taste. Pour it into the prepared dish and bake uncovered for 30 to 40 minutes or until golden brown and set.
Source : allrecipes.com