2 lbs. fresh broccoli
Water
1/2 tsp. salt
1/4 c. chopped onion
1/4 c. chopped celery
1/4 lb. fresh mushrooms, sliced
2 tbsp. butter
1 (8 oz.) can sliced water chestnuts, drained
1/2 lb. Velveeta cheese
1 (10 oz.) can cream of mushroom soup
1/4 tsp. garlic salt
1/4 tsp. pepper
Shredded cheddar cheese

Trim broccoli; cut into 1" pieces. Simmer in salted water until crisp-tender and drain. Saute onion, celery and mushrooms in butter until tender. Combine with cooked broccoli and water chestnuts; set aside. Combine Velveeta cheese and soup. Cook over low heat until cheese melts. Add garlic salt and pepper. Pour over broccoli mixture. Spoon into shallow baking dish. Top with shredded cheddar cheese. Bake at 350 degrees until heated through. 6 servings.