Onion Topped Yam & Stuffing Casserole

Servings: 12

Prep Time: 30 min

Cook Time: 35 to 45 min


1/2 cup; (1 stick) butter or margarine

1 1/2 cups; coarsely chopped celery

1/2 cup; dried cranberries or raisins [optional]

1 cup; reduced sodium chicken broth

1/4 cup; water

1 10-ounce package of Mrs. Cubbison's Herb Seasoned Cube Stuffing

1 (28-29 ounce) can cut yams in light syrup, drained and cubed

1 bag (3.5 oz) Fresh Gourmet Crispy Onions


  1. Melt butter or margarine over medium low heat in a large pot on top of the stove; add celery and, if desired, dried cranberries or raisins and sauté for 1-2 minutes. Pour chicken broth and water into the pot, stir and heat until steam begins to rise.
  2. Turn off the burner and stir in cube stuffing. Cover.
  3. Preheat oven to 350°F and prepare a 9" X 13" inch baking dish with shortening or cooking oil spray.
  4. Uncover the stuffing, gently fold in cubed, canned yams and spoon mixture into baking dish. Top with Fresh Gourmet Crispy Onions, cover with foil and bake at 350°F for 25-30 minutes. Remove foil covering, return to oven and bake an additional 10-15 minutes or until onions are browned. Serve while hot.