3 lb. cleaned fresh mushrooms
1 large onion, chopped
1 (6 oz.) box chicken stuffing mix
1 stick butter
1/2 lb. Velveeta cheese, shredded
1 pt. half and half

Cook and cover mushrooms, butter and onion on low heat in a 5-quart Dutch oven for 1/2 hour. In a 2-quart casserole, put 1/3 of mushrooms, 1/3 of cheese and half of stuffing mix (mix stuffing and seasoning together, dry). Repeat these layers, topping with mushrooms and cheese. Do not use all of the mushroom juice; leave room for half and half. Pour half and half on finished casserole.

Bake, uncovered, at 350°F for 1/2 hour until set and cheese is melted.