Saute in a little butter:

1/2 c. chopped onions
1 c. chopped celery

Add:

2 cans cream of chicken soup
2 cans cream mushroom soup
1 1/2 c. evaporated milk

Mix well and place in a 9 by 13 baking dish. Saute 1/2 cup chopped almonds in 2/3 cup butter. Add 1 1/2 to 2 cups Pepperidge Farm herb stuffing. Mix. Bake at 350 for 1 hour. Freezes well after baking.