Although the basic concept here was good, I found I needed to make a number of revisions to suit my taste. Such as:
1. I like butter as much as anyone, but 8 tsp of butter is plenty (unless you're Paula D.).
2. Toss all of the stuffing in the butter.
3. I went with 10 oz of fresh broccoli and fresh corn cut from two ears.
4. If you go the onion salt route, I recommend 2 tsp of onion powder and 2 tsp of salt.
5. 1 tsp of fresh ground pepper instead of a dash.
6. If you want 'southwestern,' the chili powder isn't optional, it's essential. I went with 2 tsp (a minimum), as well as 2 tsp of ground cumin.
7. Even with half the vegetables called for in the recipe, an 11 x 7" casserole is needed.
8. With fresh veggies, 20 to 25 minutes at 350°F is enough. With frozen/thawed and canned, 10 should do it.
9. During the last 5 minutes in the oven, top the casserole with good-quality cheddar slices.