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:
- In a large bowl, combine stuffing mix and recipe mix.
- In an 8-inch skillet, melt butter or margarine over medium heat and cook pecans, stirring occasionally, 5 minutes or until golden.
- Add corn, water, orange juice and pecan mixture to stuffing mix; toss until moistened.
- Spoon into a 2-quart casserole dish, sprayed with nonstick cooking spray.
Cover and bake @ 350º for 30 minutes or until heated through.
Lindy's Recipes 
Written by Lindy Norris
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