Broccoli and Corn Casserole

2 bags frozen broccoli florets, 16 ounce each, thawed and drained or patted dry

2 cans cream-style corn

2 eggs, slightly beaten

2 tablespoons butter, melted

3/4 cup herb-seasoned stuffing crumbs

Preheat oven to 350 degrees F.

Mix corn and beaten eggs together in large bowl. Add broccoli. Place in ungreased 3 quart casserole or rectangular 13 x 9 inch baking dish. Mix butter and stuffing. Sprinkle evenly over vegetables. Bake uncovered for about 30 minutes. 8 servings.