Collection of recipes from family & friends

Ingredients:

5 Cups 

Dry Cornbread Stuffing Mix 

1 Cup

 

Coarsely Chopped Pecans 

1 Pkg 

Knorr Classics Leek Soup, Dip Mix 

1 10-oz Pkg. 

Frozen Whole Kernel Corn, thawed & drained 

½ Cup 

Butter or margarine 

1 Cup 

Hot Water 

   

1 Cup

Orange Juice 

Directions:

  1. In a large bowl, combine stuffing mix and recipe mix.
  2. In an 8-inch skillet, melt butter or margarine over medium heat and cook pecans, stirring occasionally, 5 minutes or until golden.
  3. Add corn, water, orange juice and pecan mixture to stuffing mix; toss until moistened.
  4. Spoon into a 2-quart casserole dish, sprayed with nonstick cooking spray.

Cover and bake @ 350º for 30 minutes or until heated through.

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