2 pkgs. frozen chopped broccoli, cooked but crunchy
2 cans yellow cream style corn
2 tbsp. onion, chopped
8 tbsp. butter
2 beaten eggs
2 c. Pepperidge Farm herb stuffing
6-8 strips of raw bacon

Saute onion in the butter. Drain onion from butter and reserve this liquid. Mix together onion, broccoli, corn, and eggs, then place mixture into a greased 3-quart casserole. Top with 2 cups stuffing mixed with reserved butter.

Top with bacon strips that have been cut into smaller 1 to 1 1/2-inch pieces. Bake, uncovered, at 350 degrees for about 1 hour. Serves 12.