1 (10 oz.) pkg. frozen cream style corn
1 (10 oz.) pkg. frozen chopped broccoli
3 tbsp. butter, melted
1 1/4 c. Pepperidge Farm dressing mix (herb style)
1 sm. onion, chopped finely
1 can cream of mushroom soup (undiluted)
1/2 c. shredded sharp cheddar cheese

Cook broccoli according to directions excluding salt, drain well. Cook corn according to directions. Mix vegetables together along with butter, 1 cup dressing mix, onion and soup. Spoon into 1 1/2 quart casserole, lightly greased. Sprinkle cheese on top about 5 minutes before cooking time is up. Bake at 350 degrees for about 30 minutes or until thoroughly heated.