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.