2 c. herb stuffing mix
1/4 c. hot water
1 tsp. ground savory
1 (10 3/4 oz.) can condensed cream of chicken soup
3 c. chopped broccoli, partially cooked
2 c. cauliflowerets, partially cooked
1/2 c. butter, melted
3 eggs
2 tbsp. chopped pimiento

In medium bowl, combine stuffing mix, butter and water; mix well. Reserve 1/4 cup for topping. Press remaining into 9" pie pan to form crust. Bake at 350 degrees for 15 minutes. Fill crust with broccoli and cauliflower.

In medium bowl, combine soup, eggs and savory; mix well until smooth. Stir in pimiento. Pour soup mixture over the vegetables; sprinkle with remaining topping. Bake at 350 degrees for 40 minutes or until set. Let stand 10 minutes.

Variation: Substitute 3 cups carrots and 2 cups zucchini slices.