2 boxes of chopped broccoli
1 can mushroom soup
1 c. grated sharp cheese
1 c. mayonnaise
1 tbsp. minced onion
Pepper to taste

TOPPING:

1/2 stick butter
1/2 bag of Pepperidge Farm corn bread stuffing

Cook and drain broccoli. Mix cooked broccoli with remaining ingredients. Pour into casserole dish and top with cornbread in melted butter. Bake at 350 degrees for 30 minutes.