Hamburger and Dressing Casserole

This recipe is from an old (30 years?) cookbook published by our ward in Woods Cross.  Attribution for the recipe goes to Kristy Sullivan.

I made this recipe for the first time tonight and Ed and I both really enjoyed it. So, here goes:

Brown:  1 lb. hamburger, 1/2 chopped onion, and 1 tsp. salt.

Make the dressing by mixing together:
1/2 loaf white bread cut into cubes
1/2 C chopped celery
1/2 C chopped onion
1/2 tsp fresh garden sage, dried in the microwave and crumbled
1/4 tsp salt
1/4 C melted butter

Mix 1/2 can condensed cream of chicken soup w/ 1/4 C water.

In a 9X13 casserole dish layer 1/2 of the hamburger mixture.  Put all of the dressing on top of the hamburger.  Pour the 1/2 can of chicken soup mixed with water over the dressing.  Sprinkle the remainder of the hamburger mixture over the soup-topped dressing.  Top with the remaining half can of soup.  The soup will be lumpy and not go on smoothly.  No problem.  Bake at 350F for 45 minutes.

I served this with stewed tomatoes as a vegetable.  Ed had the idea to put some of the casserole on top of the tomatoes, like croutons.  It was great that way!

Enjoy!