2 (10 oz.) pkgs. frozen chopped broccoli (or fresh)
1/2 c. chopped onion
1/2 c. chopped celery
6 oz. cheese (Velveeta is one example)
1 1/2 c. Pepperidge Farm herb dressing mix
1 can cream of mushroom soup
1 stick butter

Prepare broccoli as directed on package. If using fresh broccoli steam or microwave. Saute onions and celery in melted butter. Add celery and onions to broccoli in greased, square baking dish. Mix in cheese and mushroom soup, then mix in 3/4 cup of the dressing mix. Bake at 350 degrees for 1/2 hour then add the remaining dressing mix (sprinkle on top of the casserole) and bake for 10 minutes.