Stove Top Stuffing Casserole

• 2 (6 ounce) boxes stove top cornbread stuffing mix
• 3 1/3 cups water
• 2 lbs ground beef
• 1 lb frozen corn
• 1 medium onion, diced
• 1 (26 ounce) can cream of mushroom soup
• 8 ounces evaporated milk
• salt and pepper

1. Brown ground beef and onion in a skillet.
2. Preheat oven to 375 degrees.
3. In a medium bowl, mix 3 1/3 cups water and stuffing together until moist.
4. In the skillet, combine corn, mushroom soup, and milk with meat until creamy. Salt and pepper to taste. Mixture should not be soupy or your stuffing will sink.
5. Lightly grease pan with cooking spray. Pour meat mixture evenly into the bottom of a 10x14 baking dish.
6. If stuffing is too dry or thick to spread, add just a little extra water. Spread stuffing on top of the meat mixture.
7. Bake for approximately 30 minutes or until meat & soup mixture is bubbly and stuffing is browning on the top.
8. Serve alone or with veggies.
9. Variation: Use 3 packets of dry brown gravy mixed according to package directions instead of mushroom soup and milk for the gravy. Sometimes, I also use an extra box of stuffing to put on the bottom of the dish as a bottom crust.

stuffing mix, water, ground beef, corn, onion, cream of mushroom soup, milk, salt

Taken from www.food.com/recipe/stove-top-stuffing-casserole-137476 (may not work)