Broccoli With Cheese Casserole

• 1 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 tsp. reduced-calorie margarine, melted
• 1 (8 oz.) can sliced water chestnuts, drained
• 1/2 c. (2 oz.) shredded low-fat process American cheese, divided
• 1/2 (10 3/4 oz.) can cream of mushroom soup (undiluted)
• 1/2 c. skim milk
• 1/8 tsp. garlic powder
• 1/8 tsp. pepper
• vegetable cooking spray

1. Trim off large leaves of broccoli; remove tough ends of lower stalks.
2. Wash thoroughly; cut into 1-inch pieces.
3. Bring water to a boil in a large saucepan.
4. Add broccoli and salt.
5. Cover; reduce heat and simmer 5 minutes or until tender.
6. Drain liquid and set broccoli aside.
7. Saute onion, celery and mushrooms in margarine in saucepan until tender.
8. Combine broccoli, sauteed vegetables and water chestnuts in a large bowl; set aside.

fresh broccoli, water, salt, onion, celery, fresh mushrooms, margarine, water chestnuts, american cheese, cream of mushroom soup, milk, garlic powder, pepper, vegetable cooking spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=444955 (may not work)