4 c. sliced Vidalia onions
1/2 c. butter
1 1/4 c. corn bread stuffing mix
1 can cream of celery soup
1/2 c. sour cream
1 c. buttered bread crumbs

Saute onions until transparent. In a large bowl, combine stuffing mix, soup and sour cream. Fold in onions. Pour into a 2-quart casserole and top with buttered bread crumbs. Bake at 300 degrees for 30 minutes.