1 pkg. frozen broccoli, cooked and drained
1 1/2 c. carrots, sliced thick, cooked and drained
1 can cream of mushroom soup
1/2 c. mayonnaise
1 tsp. lemon juice
1 egg, slightly beaten
1/2 c. diced onions
1/2 c. Parmesan cheese
1/2 c. melted butter
Dash of Worcestershire sauce

Mix all of the above using just 1/4 cup of the butter. Fold in the cooked and drained broccoli and carrots and turn into greased casserole. Top with 1 cup Pepperidge Farm corn bread stuffing which has been tossed in the other 1/4 cup of melted butter. Bake at 350 degrees for about 30-35 minutes. Serves 6.