Baked Broccoli

This has a nice crunch, thanks to the water chestnuts.

1  bunch  broccoli
1  or  2  cans  cream of celery soup
1  can sliced water chestnuts, drained
Seasoned croutons, crushed

Just cut off the very ends of each broccoli stalk. Using a vegetable peeler, peel the stems to remove the tough outer skin. The broccoli is now very nice and tender to use. Cut up the broccoli stems and flowerettes. Steam the broccoli until just tender.

Combine the steamed broccoli, water chestnuts, and enough cream of celery soup to moisten. You may need to add a little milk or water to this so it won't be dry when baked.

Put in a round Pyrex baking dish and top with crushed croutons. Bake @325 degrees until nicely warmed.