Mix 1 can of cream of mushroom soup with a little more than 1/2 pt. of sour cream in a bowl.

Bring the soup and sour cream mixture to a boil in a saucepan.

Cook the broccoli spears until tender, then chop them into smaller pieces.

Place the chopped broccoli in a quart casserole dish.

Pour the soup mixture over the broccoli in the casserole dish.

Let the casserole set in the refrigerator overnight.

Melt the butter in a small pan or microwave.

Mix the melted butter with the Pepperidge Farm herb seasoned stuffing crumbs in a bowl until the crumbs are coated with butter.

Spread the buttered stuffing crumbs on top of the broccoli casserole.

Bake at 325°F to 350°F for 45 minutes, or until the topping is golden brown and the casserole is heated through.