2 (10 oz.) pkgs. frozen chopped broccoli
2 c. Pepperidge Farm Herbed Stuffing
1/2 c. butter, melted
1 (10 3/4 oz.) can cream of celery soup

Cook and drain broccoli. Moisten stuffing with melted butter. Butter a 2 or 2 1/2 quart casserole. Spread a layer of broccoli, then pour 1/2 can of undiluted soup over broccoli. Top with 1 cup of stuffing. Repeat. Bake 35 minutes at 350 degrees. Serves 6 to 8.