2 pkg. frozen chopped broccoli
1 can cream of mushroom soup
2 eggs, beaten well
1/2 c. mayonnaise (8 tbsp.)
1 c. Velveeta cheese, cubed
Pepperidge Farm herb flavor seasoning mix
butter

Cook broccoli in salted water for 5 minutes; drain well. Combine soup, eggs, mayonnaise and cheese together; mix well. Add broccoli to the mixture and stir well. Pour into a baking dish. Sprinkle the stuffing mix evenly over the top (just to cover thinly) and dot with butter.

Bake at 350°F for 30-35 minutes or until good and bubbly.