1 (6 oz.) box stuffing mix (Croutetts, not Stove Top)
2 (10 1/2 oz.) cans cream of celery soup
1/2 tsp. garlic salt
1 med. onion, chopped
1/2 lg. green pepper, chopped
8 oz. canned mushroom pieces & stems, drained
4 tbsp. sliced Spanish olives
3 tbsp. butter

Cook onion and green pepper in butter until tender, add garlic salt. Add soup and mushrooms. Mix thoroughly. Pour into greased 2 quart casserole, cover. Bake at 300 degrees for 40 minutes. Goes well with beef.