5 c. dry cornbread stuffing mix
1 pkg. Knorr leek soup & recipe mix
1/2 c. butter or Mazola butter
1 c. pecans, coarsely chopped
1 (10 oz.) pkg. frozen corn, thawed & drained
1 c. hot water
1 c. orange juice

In bowl, stir stuffing mix and soup mix. Melt butter over medium heat. Add pecans; saute. Add pecans and butter, corn, water and orange juice to stuffing and toss. Spoon into 2-quart casserole. Cover. Bake at 350 degrees for 30 minutes. Makes 10 to 12 servings.