Stuffed Salisbury Steak

• 3 Tbsp. butter
• 1 Tbsp. celery
• 1 Tbsp. minced onion
• 1 c. water
• 1 c. Pepperidge Farm seasoning mix
• 1/3 c. evaporated milk
• 1 1/2 lb. ground chuck
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 Tbsp. catsup
• 1 Tbsp. Worcestershire sauce

1. Melt butter in saucepan and saute celery and onion until tender.
2. Add water and bring to a boil; add stuffing mix.
3. Remove from heat and stir until blended.
4. Combine evaporated milk and meat.
5. Divide into 6 portions on waxed paper.
6. Pat into a 5-inch circle.
7. Put 1/6 of stuffing mix in center of each patty.
8. Draw edges of meat over mix and seal.
9. Combine remaining ingredients. Pour over meat.
10. Bake, uncovered, at 350u0b0 for 1 1/2 hours.

butter, celery, onion, water, seasoning mix, milk, ground chuck, cream of mushroom soup, catsup, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=438378 (may not work)