1 bunch green onions & tops
2 med. onions
1 lg. bell pepper
3 stalks celery

Chop all above real fine. Put in saucepan and cover with water, simmer until tender. Crumble cornbread (which has been baked and completely cooled) and stir in cooked onions, etc. Add 1/2 (large) package of Pepperidge Farm herb stuffing mix, mix well. Cover and let sit in refrigerator overnight.

1 can cream of mushroom soup
1 can cream of celery soup
3 raw eggs
Salt & pepper to taste (doesn't need a lot of salt)

Add enough chicken broth until real soupy. Bake at 350 degrees until set.