2 c. Kellogg's croutettes stuffing mix
3 tbsp. butter, melted
2 pkg. (10 oz. ea.) chopped broccoli
1 c. shredded cheese
1 can (10 1/4 oz.) condensed cream of mushroom soup
1 sm. chopped onion
Pepper

Toss croutettes with melted butter. Prepare broccoli according to package directions, cooking until almost tender (salt to taste). Drain and set aside.

Combine cheese and soup in large saucepan. Cook over medium heat until cheese is melted, stirring frequently. Stir in broccoli and onion. Pour into 1 1/2 quart glass baking dish. Top with croutettes and push some down into mixture.

Bake at 350 degrees about 20 minutes or until thoroughly heated and bubbly.