Crunchy Mushroom Stuffing

Servings: 8

Prep Time: 30 min

Cook Time: 30 to 50 min


1/4 cup; butter or margarine

3 cups; chopped fresh mushrooms

1/2 cup; chopped onion

1 3/4 cups; chicken broth

1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

3/4 cup; chopped water chestnuts, drained


  1. Preheat the oven to 325°F. Coat a 2 1/2- to 3-quart casserole dish with nonstick cooking spray and set aside.
  2. Place the butter or margarine in a large skillet, and melt over low-medium heat. Add the mushrooms and onion and sauté for 5 minutes, or until the vegetables are soft. Stir in the chicken broth and cook for 2 additional minutes. Set aside.
  3. Combine the stuffing mix and water chestnuts in a large bowl, mixing well. Stir in the mushroom mixture.
  4. Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 325°F oven for 30 to 40 minutes until internal temperature reaches 165°F.
  5. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.