1 box frozen chopped broccoli

1 (10 oz) can Rotel tomatoes with green chilies

1 can cream of celery soup, undiluted

1 cup shredded Cheddar cheese (or more, if desired)

Preheat the oven to 350°.  Chop broccoli into fine pieces, about 1/8” each.  Cook broccoli as directed on the package.  Drain well.  Put in the bottom of a baking dish that can be used for serving.  Drain the tomatoes and chilies.  Sprinkle over the broccoli in an even layer.  Spread the celery soup over the other ingredients.  Sprinkle the cheese over the top.  Bake until bubbly, 20-30 minutes.  Serve hot with your favorite dipper.  Corn chips are especially good.

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