1 can cream corn
1 can cream of mushroom soup
2 cups stuffing mix
1 bag of frozen baby broccoli, cooked and drained
1 medium, sweet onion, finely chopped
1 cup shredded cheddar cheese
1. In a large mixing bowl, combine cream corn, cream of mushroom soup, 1 ? cups of the stuffing mix (save the other 1/2 for later) cooked broccoli, diced onion and eggs. Mix well and pour into a baking dish sprayed with a non-stick cooking spray. Generously sprinkle the top of the casserole with shredded cheese, and cover the cheese with the remaining stuffing mix.
2. Bake in a preheated oven at 350 for 20-25 minutes, or until the top of the casserole is a golden brown.