1 (10 oz.) pkg. frozen chopped broccoli
1 box Pepperidge Farm plain croutons
1 c. warm water
1 lb. Velveeta cheese, cut up
1 can cream of celery soup

Thaw and drain broccoli. Set aside. Soak croutons in warm water for 10 minutes. Add broccoli, cheese and soup. Stir well. Put in 8 or 9 inch casserole and bake at 350 degrees for approximately 30 to 40 minutes or until bubbly.