5 c. dry corn bread stuffing mix
1 pkg. Knorr's leek soup
1/2 c. butter
1 c. coarsely chopped pecans
1 c. hot water
1 c. orange juice
1 pkg. frozen corn (thawed and drained)

In large bowl, mix stuffing mix and soup; blend. Melt butter over medium heat. Add pecans; saute. Add butter, pecans, corn, water and orange juice to stuffing and soup mixture, and toss to mix well. Spoon into a 2 quart casserole and cover. Bake at 350 degrees for 30 minutes or until well heated. Makes 10 to 12 servings.