Casserole, Broccoli Cheese Corn
Recipe archives for the Jewish Food Mailing List
Ingredients
- 2 10-ounce packages chopped frozen broccoli, thawed
- 1 15-1/4-ounce can whole kernel corn, drained
- 1 large onion, diced
- 1 16-ounce container sour cream
- 1 10-3/4-ounce can condensed cream of broccoli soup
- 2 cups shredded cheese
- 1 6-ounce package herb-seasoned dry bread stuffing mix
- 1/4 cup melted butter
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