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Ingredients
2 cups herb seasoned croutons
2 10-ounce pkgs. frozen broccoli
1 t. salt
1 10 1/2 oz. can Cream of Mushroom Soup
3 T. butter or margarine
1 cup water
4 oz. cubed Velveeta cheese
Directions
Place broccoli, water and salt in pan. Cook until almost tender. Drain well and set aside. Mix soup and cheese (use the same pan!) over medium heat until cheese is melted. Stir in broccoli then pour into greased 1 1/2 quart baking dish. Melt butter over low heat, remove, then add croutons. Use a heavy spoon or glass bottom to crush croutons. Sprinkle over broccoli mixture and bake at 350? for about 25 minutes or until bubbly. It is usually best to double this recipe - it will fit well into a large Pyrex or Corning rectangular dish. Fresh broccoli can be substituted for the frozen.
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