Ingredients:
1 large (20 oz.) bag frozen broccoli; 1 C. milk; 1 can cream of mushroom soup; 1 C. shredded Cheddar cheese; 4 eggs, beaten; 3 C. Pepperidge Farm herb stuffing mix; Salt and pepper to taste; Minced onion (opt.)
Preparation:
Heat milk and cheese. Add mushroom soup; stir into beaten eggs; add stuffing mix and cooked broccoli. Pour into casserole and bake at 325 degrees for 50 minutes.
