1/2 c. chopped onion
1/4 c. chopped celery
1/2 c. butter
2 (10 oz.) pkgs. frozen chopped broccoli
1 roll Kraft jalapeno cheese
1 (10 3/4 oz.) can cream of mushroom soup
3/4 tsp. Accent
1 (4 or 8 oz.) can sliced mushrooms (drained)
1 c. chopped pecans
3/4 c. Ritz crackers (crumbled)

Saute onion and celery in 1/4 cup butter. Add broccoli and simmer for 20 minutes in large skillet. Add cheese (chopped), soup, Accent and mushrooms. Heat well and pour into buttered 9x13 casserole dish. Brown chopped pecans and cracker crumbs in 1/4 cup butter. Sprinkle mixture over the top of casserole. Bake at 300 degrees for 45 minutes.