Cooking Directions

• Crush 1/2 cup stuffing in a small bowl.  Stir in 1 tablespoon butter.
• Stir the water and remaining butter in a medium bowl.  Add the remaining stuffing and mix lightly.  Spoon the mixture into a 2-quart shallow baking dish.  Top with the broccoli and shrimp.
• Stir the soup, milk, pimientos and cheese in a medium bowl.  Pour the soup mixture over all.  Sprinkle with the crushed stuffing mixture.
• Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.

Ingredients

• 4.5 cups Pepperidge Farm® Herb Seasoned Stuffing
• 3 tablespoons butter, melted
• 1.25 cups water
• 2 cups cooked broccoliflorets
• 12 ounces peeled, deveined cooked medium shrimp(about 2 cups)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.5 cup milk
• 2 tablespoons diced pimiento
• 1 cup shredded Swiss cheese(about 4 ounces)