1 pkg. frozen broccoli cuts
1 can cream of mushroom soup
1 can cream of chicken soup
Velveeta cheese
2 tbsp. butter
Pepperidge Farm stuffing mix (herb seasoned)

Heat oven to 350°F. Cook broccoli until tender; drain. Place in casserole dish, mixing both soups with broccoli. Layer cheese on top. Melt butter. Stir in stuffing. Top casserole with mixture.

Bake for 30 minutes until bubbling.