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


  • 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.
  • Turn off the burner and stir in cube stuffing. Cover.
  • Preheat oven to 350°F and prepare a 9" X 13" inch baking dish with shortening or cooking oil spray.
  • 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.