Serves: 8
Total Calories: 1,806

0.0 ounce frozen broccoli or green beans
2 1/2 tablespoons lemon juice
1/2 cup vegetable oil
12 pounds ground beef
1/2 cup prepared horseradish
5 1/3 pounds condensed cream of mushroom soup undiluted
2 cups water
24 cups cornbread stuffing mix
1 cup melted butter or margarine

1. Preheat the oven to 400°F. Liberally grease a shallow 2 1/2- to 3-quart casserole dish, and set aside.

2. Cook the frozen vegetables according to package instructions, just until crisp-tender. Arrange them over the bottom of the prepared dish and sprinkle with the lemon juice. Set aside.

3. Place the vegetable oil in a large skillet over medium heat. Add the beef and cook, breaking the meat up with a fork, for about 10 minutes, or until no pink remains. Stir in the horseradish and spread the meat mixture over the cooked vegetables.

4. Pour the soup into a small bowl, and stir in the water. Pour the soup mixture over the beef.

5. Use a rolling pin to crush the stuffing mix into fine crumbs, and place in a medium-sized bowl. Stir in the butter or margarine, and sprinkle the stuffing mixture over the casserole.

6. Bake uncovered for 15 minutes, or until the casserole is heated through and the crumbs are golden brown.

Nutritional Facts:

Serves: 8
Total Calories: 1,806
Calories from Fat: 690

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Quick Tips for Pairing Stuffing With Meat
Italian Sausage and Fennel Stuffing
Bacon and Scallion Stuffing
Barbecued Beef Stuffing
Minted Pineapple Stuffing with Ground Lamb
Fig-Stuffed Baked Pork Chops
Apple-and-Bacon-Stuffed-Crown Roast Of Pork
Stuffed Whole Ham with Apricot Glaze
Pork Chop and Pear Casserole
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Beef and Broccoli Cornbread Bake
Corned Beef Hash with Creamed Vegetables
Herb Stuffed Leg of Lamb with Minted Apples
Bacon-Topped Stuffed Lamb Chops