1 (10 oz.) pkg. frozen chopped broccoli
1 (10 oz.) pkg. frozen cauliflower
1 tsp. garlic salt
1 (10 oz.) can mushroom soup
1 egg, beaten
1 1/2 c. sharp Cheddar cheese, grated
1 c. Pepperidge Farm stuffing
1/2 stick butter, melted

Cook broccoli and cauliflower a few minutes, adding garlic salt to water. Drain vegetables. Add soup, egg and cheese. Put in a greased 2 quart casserole and top with mixture of stuffing tossed with melted butter. Bake at 350 degrees for 30 minutes.