1 c. onion, chopped
1 (4 oz.) can sliced mushrooms, drained
1/2 c. butter, melted
1/2 c. soft bread cubes
1/4 c. minced fresh parsley
1 tsp. rubbed sage
1/4 tsp. pepper
1 (10 1/2 oz.) can condensed cream of mushroom soup
2 tbsp. milk

Saute onion and mushrooms in 1/4 cup of the melted butter. Toss together bread cubes, parsley, sage, pepper, 1/4 cup butter and sauteed vegetables. Stir soup and add to mixture. Place in a greased 2-quart casserole and sprinkle with milk. Bake in 350 degree oven for 35 minutes or until brown.