2 pkgs. frozen broccoli or fresh
1 1/2 c. butter
2 c. Pepperidge Farm stuffing
2 (17 oz.) cans creamed corn
2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
3 eggs

Cook broccoli and separate. In 2 quart saucepan, saute onions in melted butter. Add corn, salt, pepper and some of the stuffing. Beat eggs and add to mixture. Stir constantly approximately 15 to 20 minutes. Put cooked broccoli in deep casserole dish. Pour mixture over broccoli and top with remaining Pepperidge Farm stuffing. Bake uncovered 30 minutes at 350 degrees.