1 large head broccoli, or
3 (10-ounce) packages frozen broccoli
16 ounces Velveeta cheese, cubed
1 (10-ounce) can cream of mushroom soup
1 teaspoon garlic powder
1 package corn bread stuffing mix
Discard the tough end of the broccoli stalk. Separate into florets and slice the tender part of the stalk. Steam the fresh broccoli just until al dente, or cook the frozen broccoli in a saucepan for 2 minutes; drain. Arrange the broccoli in a 1-1/2 quart baking dish.
Combine the cheese, soup and garlic powder in a double boiler. Cook until the cheese melts, stirring frequently. Pour over the broccoli. Sprinkle with the stuffing mix. Bake at 350 degrees for 30 minutes or until brown and bubbly. Let stand 5 minutes before serving.