Recipe: Broccoli Casserole (using stuffing croutons, Kellogg's, 1970's)

BROCCOLI CASSEROLE

2 cups Kellogg's Croutettes Stuffing Herb Seasoned Croutons
3 tablespoons regular margarine or butter, melted
2 packages (10 oz. each) frozen chopped broccoli
1 cup water
1 teaspoon salt
1 cup (4 oz.) cubed American process cheese
1 (10 3/4 oz.) can condensed cream of mushroom soup

Measure croutons; crush slightly and toss with melted margarine. Set aside.

Place broccoli. water and salt in saucepan. Bring to a rolling boil, separating broccoli pieces with a fork. Remove from heat. Drain well; set aside.

Place cheese in saucepan; add (undiluted) soup. Cook over medium heat until cheese is melted, stirring frequently. Stir in partially cooked broccoli. Pour into ungreased shallow 1 1/2 quart rectangular baking dish. Sprinkle crouton mixture over top.

Bake in moderate oven (350 degrees F) about 20 minutes or until bubbly and hot.

Makes 6 servings
Source: Recipe booklet: Kay Kellogg's Creative Cookery, Kellogg Company, 1971