Ingredients
10
cups frozen broccoli florets (from two 22-oz bags), thawed and drained
2
cans (14.75 oz each) cream style sweet corn
1/2
teaspoon salt
1/4
teaspoon pepper
2
eggs, slightly beaten
2
tablespoons butter or margarine, melted
3/4
cup herb-seasoned stuffing
Preparation
Heat oven to 350°F. In ungreased 3-quart casserole or 13x9-inch (3-quart) glass baking dish, mix broccoli, corn, salt, pepper and eggs. In small bowl, mix melted butter and stuffing; sprinkle evenly over vegetable mixture.
Bake uncovered about 1 hour or until stuffing is golden and vegetables are hot.
