1/2 c. butter
1 onion, chopped
1 green pepper, chopped
3 or 4 ribs celery, chopped
2 (10 oz.) pkgs. frozen chopped broccoli, thawed
8 oz. spaghetti, uncooked
10-12 oz. cheddar cheese, grated (2 c.), divided
2 (10 3/4 oz.) cans condensed cream of mushroom soup, undiluted
1/2 soup can milk
1 (4 oz.) can whole or sliced mushrooms, drained

Melt butter in large saucepan. Saute onion, green pepper, and celery. Put broccoli in on top; cover and simmer 5 to 10 minutes. Meanwhile, cook spaghetti according to package; drain.

In a buttered 3 quart casserole dish, layer spaghetti, vegetable mixture and 3/4 of the cheese.

In a small bowl combine soup and milk; pour over mixture in dish. Spread mushrooms on top. Sprinkle remaining cheese on mushrooms. Bake in a preheated oven at 350 degrees 35 to 45 minutes or until hot and bubbling. Serves 10.