Ingredients

　　2 pounds fresh broccoli, trimmed and cut up

　　1/4 cup chopped celery

　　1/4 pound fresh mushrooms, sliced

　　1/4 cup chopped onion

　　2 tablespoons butter

　　One 8-ounce can sliced water chestnuts

　　One 10 3/4-ounce can condensed cream of mushroom soup

　　1/2 pound Velveeta

　　1/2 teaspoon garlic salt

　　1/4 teaspoon pepper

　　1 cup grated Cheddar cheese

　　Preheat oven to 350 degrees. Steam broccoli for 10 minutes. Sauté celery, mushrooms, and onion in butter for 10 minutes; drain. Combine broccoli, sauté mixture, and water chestnuts. Heat soup and Velveeta in saucepan over low heat until cheese melts. Pour over broccoli mixture. Stir in garlic salt and pepper. Place in greased casserole dish. Bake for 25 minutes. Sprinkle top with grated Cheddar.

　　Paula Deen's Kitchen Classics