1 med. onion, chopped
1 med. green pepper, chopped
2 stalks celery, chopped
3 tbsp. butter, melted
1 (10 oz.) pkg. frozen broccoli spears
1 1/2 c. coarsely chopped cooked turkey
1 c. cooked rice
1 (10 3/4 oz.) can cream of mushroom soup
1 (8 oz.) can sliced water chestnuts, drained
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. (2 oz.) shredded jalapeno cheese
1/2 tsp. salt
1/2 tsp. pepper

Preheat oven to 375 degrees. Saute onion, green pepper, and celery in butter in a large skillet until tender. Set aside. Cook broccoli according to directions and drain. Arrange cut spears in a shallow, greased 1 quart casserole. Combine sauteed vegetables and remaining ingredients. Spoon over broccoli. Bake, uncovered, for 30 minutes.