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Ingredients
2 Pounds fresh broccoli
1 Cup water
1/2 Teaspoon salt
1/4 Cup onion, chopped
1/4 Cup celery, chopped
1/4 Pound fresh mushrooms, sliced
1 Tablespoon melted butter
8 Ounce can sliced water chestnuts, drained
1/4 Teaspoon garlic salt
1/4 Teaspoon pepper
8 Ounces Velveeta cheese, cubed
1 Can cream of mushroom soup
1 Cup cheddar cheese, shredded
Instructions
Bring water to a boil. Add salt and broccoli. Reduce heat and simmer, covered, for 7-8 minutes or until broccoli is crisp-tender. Drain well. In a large skillet, saut� the onion, celery and mushrooms in butter until tender. Stir together the onion mixture, broccoli and water chestnuts. Pour into 2 quart casserole dish. In a small saucepan, combine the Velveeta and cream of mushroom soup. Cook over low heat, stirring until cheese is melted. Pour over broccoli mixture. Sprinkle with garlic salt and pepper. Bake at 350F for 25 minutes. Top with shredded cheddar cheese and bake until cheese is melted and serve hot.