1 sm. bag Pepperidge farm cornbread stuffing mix
2 cans cream of chicken soup
1 (8 oz.) sour cream or sour cream (fat free) substitute
1 stick butter
4 c. or so of steamed vegetables, any combination of broccoli, carrots, zucchini, yellow squash, cauliflower or other favorites
Melt butter and mix with stuffing mix. Put half in a casserole dish and press down. Mix together soup and sour cream. Alternate layers of vegetables with soup mixture in casserole dish. Top with rest of stuffing mix. Bake at 350 degrees about 20 to 30 minutes.