Cornbread Dressing

Brown ground meat with onion, green onion, salt, pepper and garlic powder until meat is completely cooked. Should be crumbly and still moist. In a large bowl, crumble cornbread by rubbing hands together. Do not use bottom or sides of cornbread; only the middle. (The cook gets to snack on the bottom and sides!) Add cooked meat and one can of soup to cornbread; mix. Spoon into casserole dish. Spread second can of soup on top and bake at 350F for about 10 to 15 minutes or until soup is golden and edges are brown. MC formatted by Ramona -
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NOTES : 1. I normally use cream of chicken soup instead of cream of mushroom. 2. If you mix in too much cornbread and it seems a little dry, either add more soup or add a little vegetable broth. 3. This can be made the day before and refrigerated until time to put in oven. You will need to increase baking time.