Broccoli Corn Casserole

I picked this recipe because I want to try and eat more vegetables and this one has two of my favorites. It comes from The Taste of Home Cookbook.

Broccoli Corn Casserole

Ingredients
1 package frozen chopped broccoli, thawed (10 ounces)
1 can cream-style corn (14-3/4 ounces)
1 egg
1-1/2 cups stuffing mix
1/2 cup butter, melted

Directions
1) In a large bowl, combine the broccoli, corn and egg. Transfer to a greased 1-qt. baking dish. Sprinkle with stuffing mix and drizzle with butter.

2) Bake, uncovered, at 350º for 30-35 minutes or until golden brown and bubbly.

Amanda's Analysis:
I enjoy corn and sometimes broccolli, so this dish was pretty good. I think it could use a little more flavor, but would work well as a side dish. I really like the stuffing on top, however, my stomach's intolerance to tomatoes has decided to broaden it's horizon's and now include stuffing mix in the list of food's I must avoid. Needless to say, I won't be eating this again anytime soon, unless we make a stuffing mixture from scratch. Before my stomach pain I was able to enjoy this dish, and I would rate it at 5 spoons.

John's Jibba-Jabba:
I enjoy both corn and broccoli very much so this dish was right up my alley. I will say that I used more butter than I think is necessary so next time I may reduced that by 25% or so. It also could use some additional seasoning which could vary depending on which stuffing mix is used. Next time I will spice it up more though. This veggie dish gets 4 spoons.