2 pkg. frozen chopped broccoli
1 sm. can kernel corn
1 can mushroom soup
1 c. grated cheddar
1 chopped onion
1/4 c. mayonnaise
1/4 c. melted butter
Pepperidge Farm herb dressing

Partly cook the broccoli; mix together corn, soup, cheddar, onion, mayonnaise and butter. In a 13 x 9 casserole, place a layer of broccoli, then the soup mixture, then some Pepperidge Farm herb stuffing; do this twice. Top with pats of butter. Bake at 350 degrees for 30 to 40 minutes.