1 pound bacon, sliced
1 pound sausage, sliced
1 onion, diced
1 (10 ounce) can condensed cream of creamed corn
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of celery soup
2 (10.75 ounce) cans condensed cream of mushroom soup
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons dried sage
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
2 teaspoons dried basil
1 teaspoon dried basil
1 teaspoon dried basil
salt and pepper to taste
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease, leaving grease in pan. Set aside.
Stir in sausage, onion, cream of creamed corn, cream of mushroom soup, cream of mushroom soup, celery soup, water, salt, pepper and melted butter.
Bring mixture to a slow simmer, stirring constantly, until mixture comes to a full rolling boil. Reduce heat to low, and simmer for 20 minutes. Remove from heat, stirring occasionally. Pour over dish.
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