Cheesy Broccoli Bake

• 2 lb. broccoli florets
• 1 c. water (to steam broccoli)
• 1/4 lb. sliced mushrooms
• 2 Tbsp. butter or margarine
• 1 small chopped onion
• 1 (8 oz.) can sliced water chestnuts, drained
• 1/2 lb. Velveeta
• 1 (10 oz.) can cream of mushroom soup, undiluted
• 1/4 tsp. garlic salt or powder
• 1/4 tsp. pepper
• 1 c. shredded Cheddar cheese

1. Steam broccoli for 5 minutes.
2. Saute onions and mushrooms in butter until tender.
3. Combine mushroom mixture, broccoli and water chestnuts.
4. Set aside.
5. Combine processed cheese and soup; cook over low heat, stirring until cheese melts.
6. Pour over broccoli mixture; stir in garlic salt and pepper.
7. Bake in a greased 2-quart casserole, covered, for 25 minutes at 350u0b0.
8. Sprinkle with Cheddar cheese and bake an additional 5 minutes, uncovered.

broccoli florets, water, mushrooms, butter, onion, water chestnuts, velveeta, cream of mushroom soup, garlic salt, pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009679 (may not work)