2 c. herb-seasoned croutons
2 tbsp. butter, softened, melted
2 (10 oz.) pkgs. frozen, chopped broccoli
1 c. water
1 tsp. salt
1 c. cubed American process cheese
1 (10 1/2 oz.) can condensed mushroom soup

Measure croutons, crush slightly. Toss with melted butter, set aside. Place water, broccoli and salt in saucepan, bring to a boil, separating broccoli pieces with a fork. Drain well. Set aside.

Place cheese in saucepan, add soup on low heat until the cheese is melted, stir frequently, stir in partially cooked broccoli. Pour into ungreased 1 1/2 quart baking dish. Sprinkle crouton mixture over top. Bake in 350 degree oven for 20 minutes or until bubbly and hot.