| 2 | tablespoons butter or margarine |
| 1 1/2 | cups frozen bell pepper and onion stir-fry (from 1-lb bag) |
| 2 | cups Green Giant® Valley Fresh Steamers™ frozen broccoli cuts |
| 1 | cup Green Giant® Valley Fresh Steamers™ frozen Niblets® corn |
| 1 3/4 | cups Progresso® chicken broth (from 32-oz carton) |
| 4 | cups sage and onion-seasoned stuffing cubes (from 14-oz bag) |
| 1/4 | teaspoon dried thyme leaves |
| 1. | Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add stir-fry vegetables. Cook 1 to 2 minutes, stirring occasionally, until tender. |
| 2. | Stir in broccoli and corn. Cook 2 to 4 minutes, stirring occasionally, until vegetables are thawed. Stir in broth. Heat to boiling; remove from heat. Stir in stuffing cubes and thyme. Spoon into baking dish. |
| 3. | Cover with foil; bake 25 to 30 minutes or until thoroughly heated. |
| Heat oven to 375°F. In step 2, cook broccoli and corn 3 to 5 minutes. Add 1/4 cup water with the broth. |
|
| Don't have the bell pepper stir-fry on hand? Use 3/4 cup each of chopped bell pepper (any color) and onion. |
Nutrition Information:
200 ( 40); 4g ( 2g, 0g); 10mg; 750mg; 34g ( 3g, 3g); 6g 10%; 20%; 6%; 10% 2 ; 0 ; 0 ; 1 2