1 (8 oz.) pkg. spaghetti
1 med. onion, chopped
2 ribs celery, sliced
1 stick butter
1 pt. fresh mushrooms
2 cans mushroom soup
2 boxes frozen, chopped broccoli
1/2 lb. grated sharp cheese
1 can evaporated milk
Salt and pepper to taste

Cook spaghetti. Drain and set aside. Melt butter in large skillet. Saute mushrooms, onion, and celery. Cook until just tender. Then add thawed, drained broccoli. Add soup and evaporated milk. Add cooked spaghetti.

Place mixture in 9 x 12 pan. Sprinkle with cheddar cheese. Bake at 350 degrees until browned. Slice in squares and serve. Can be frozen.