2 Tbsp (30 mL) Becel® Buttery Taste margarine
2 cup (500 mL) mushrooms, finely chopped
2 ½ cup (625 mL) water
1 pkg Knorr® Vegetable Dry Soup Mix
10 cup (2.5 L) fresh bread, cubed
2 Tbsp (30 mL) fresh parsley, chopped
1 tsp (5 mL) fresh sage leaves, chopped
1 tsp (5 mL) fresh thyme leaves
1. Preheat oven to 400°F (200°C).
2. Melt margarine in large saucepot over medium heat and cook mushrooms, stirring occasionally, until tender, about 5 minutes. Stir in water and Knorr® Vegetable Soup Mix. Bring to a boil over high heat. Remove from heat, then stir in bread crumbs and herbs. Turn into 13 x 9-inch (33 x 23 cm) baking dish.
3. Bake covered 15 minutes. Remove cover and bake an additional 10 minutes or until golden.
4. TIP: Complete your holiday menu with this easy and decedent Holiday Ice Cream Cake. The combination of hot fudge, strawberries, and Breyers® Creamery StyleTM Natural Vanilla Ice Cream will satisfy all types of dessert cravings! Visit breyers.ca for the full recipe.