Cheesy Broccoli Bake

• 2 lb. fresh broccoli
• 1 c. water
• 1/2 tsp. salt
• 1/4 c. chopped onion
• 1/4 c. chopped celery
• 1/4 lb. fresh mushrooms, sliced
• 2 Tbsp. butter or margarine, melted
• 1 (8 oz.) can sliced water chestnuts, drained
• 1/2 lb. process cheese
• 1 can cream of mushroom soup (undiluted)
• 1/4 tsp. garlic salt
• 1/4 tsp. pepper
• 1 c. (4 oz.) shredded Cheddar cheese

1. Cut fresh broccoli into 1-inch pieces.
2. Bring water to a boil; add 1/2 teaspoon salt and broccoli.
3. Cover, reduce heat and simmer 5 to 8 minutes or until crisp-tender.
4. Drain well.
5. Saute onion, celery and mushrooms in butter until vegetables are tender; drain. Stir together mushroom mixture, broccoli and water chestnuts; set aside.
6. Combine process cheese soup; cook over low heat, stirring until cheese melts.
7. Pour over broccoli mixture.
8. Stir in garlic salt and pepper.
9. Spoon mixture into a greased 2-quart casserole dish.
10. Bake at 350u0b0 for 25 minutes.
11. Sprinkle with Cheddar cheese.
12. Bake an additional 5 minutes or until cheese melts.

fresh broccoli, water, salt, onion, celery, fresh mushrooms, butter, water chestnuts, process cheese, cream of mushroom soup, garlic salt, pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=554970 (may not work)