1-1/2 cups Stove Top Stuffing Cornbread (or chicken & herb also work fine)
3/4 cups Kraft Shredded Mozzarella Cheese
2 Tbsp chopped cilantro
2 Tbsp olive oil, divided
2 Tbsp minced garlic
6 cups thawed broccoli florets
1 pkg Lipton Onion or Garlic Mushroom Soup Mix
1-1/4 cups water
1/2 cup diced tomatoes
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Let's Make It
In small bowl combine stuffing mix, cheese, cilantro, 1 Tablespoon oil and garlic; set aside.
In 12 inch skillet, heat remaining 1 tablespoon oil over medium heat and cook broccoli, stirring frequently, until warmed. Stir in soup mix blended with water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, until broccoli is tender. Add diced tomatoes and simmer.
Spoon vegetable mixture in casserole dish; top with bread crumb mixture. Broil a few minutes until crumbs are golden and cheese is melted.