Prep Time: 15 mins Cook Time: 40 mins Servings: 8 to 10
8 slices bacon
2 ribs celery, thinly sliced
1 (8-ounce) package sliced mushrooms (about 3 cups)
6 green onions, chopped
6 cups crumbled cornbread
1 (10.5-ounce) can cream of mushroom soup
3 cups chicken broth
In a large skillet, cook bacon until crisp. Drain on paper towels before coarsely chopping the bacon. Carefully pour away all but about 2 tablespoons of the bacon drippings. Return pan with reserved drippings to medium heat and add celery. Cook about 3 minutes. Add mushrooms. Cook an additional 3 minutes. Add green onions and cook until they are wilted and soft, about 2 minutes.
Heat oven to 375 F. Spray a 9-inch-by-13-inch baking dish with nonstick cooking spray. Combine crumbled cornbread, chopped bacon, cooked vegetables, cream of mushroom soup and broth. Mix well. Add salt and pepper to taste. Pour into prepared dish and bake uncovered 30 to 40 minutes, or until golden brown and set.