1 can mushrooms 1/3 cup margarine
1 cup creamed corn 1 pint oysters
3/4 cup Pepperidge Farm Herb Stuffing
Sauté mushrooms and margarine.
Dip out mushrooms and toss stuffing in pan.
Mix mushrooms, corn, and 1/4 cup oyster liquid.
Layer dressing and oyster corn mixture.
Top with sprinkling of stuffing crumbs.
Bake at 350 F for 30 min. Serves 4-6.
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