2 lbs. fresh broccoli
1 c. water
1/2 tsp. salt
1/4 c. chopped onion
1/4 c. chopped celery
1/4 lb. fresh mushrooms, sliced
2 tbsp. butter, melted
1 (8 oz.) can sliced water chestnuts, drained
1/2 lb. process cheese or 1 c. grated cheese, your choice
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1/4 tsp. garlic salt
1 c. (or less) grated Cheddar cheese

Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly. Cut broccoli into 1-inch pieces. Bring water to a boil; add 1/2 teaspoon salt and broccoli. Cover, reduce heat, simmer 5-8 minutes or until crisp tender. (Don't over cook!). Drain well.

Saute onion, celery and mushrooms in butter until vegetables are tender; drain. Stir together mushroom mixture, broccoli, and water chestnuts, set aside. Combine process cheese and soup; cook over low heat, stirring until cheese melts. Pour over broccoli mixture. Stir in garlic salt. Spoon into a "Pam" sprayed 2 quart casserole.

Bake at 350 degrees for 25 minutes; sprinkle with Cheddar cheese. Bake an additional 5 minutes or until cheese melts. 8-10 servings.