2 cups crumbly herb seasoned stuffing
1/4 teaspoon poultry seasoning
1 (16-ounce) package frozen chopped broccoli, thawed, drained
1 (15-ounce) can cream-style corn
2 tablespoons chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
Heat oven to 375°F. Melt butter in 3-quart saucepan until sizzling. Add stuffing and poultry seasoning; toss to coat. Reserve 1/2 cup buttered stuffing mix for topping. Add broccoli, corn, eggs, onion, salt and pepper to stuffing in saucepan; mix well.
Spoon mixture into ungreased 2-quart casserole; sprinkle with reserved stuffing mix.
Bake uncovered 40-45 minutes or until knife inserted 1 inch from edge of casserole comes out clean. Let stand 5 minutes before serving.
To freeze and bake later, prepare casserole as directed. Place into casserole dish or large freezer container. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Heat oven to 375°F. Place mixture into ungreased casserole dish, if necessary. Bake 60-65 minutes or until heated through.