1 pkg. frozen, chopped broccoli
1 can cream of mushroom soup
1/2 c. milk
1/2 c. Velveeta cheese
1 1/2 c. Pepperidge Farm herb stuffing
2 tbsp. butter

Cook broccoli and drain. Mix milk, cheese, and soup in saucepan. Heat until cheese is melted. Add 1 cup of stuffing to the saucepan and mix. Melt butter in separate pan and mix with remaining 1/2 cup stuffing. Add cheese mixture to broccoli and top with other 1/2 cup of stuffing/butter. Bake at 400 degrees for 20 minutes.