1 med. onion, chopped
1 med. sized green pepper, chopped
2 stalks celery, chopped
2 tbsp. melted butter
1 (10 oz.) pkg. frozen broccoli spears
1 1/2 c. coarsely cooked turkey
1 c. rice (cooked)
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (8 oz.) can sliced water chestnuts, drained
1 c. (2 oz.) shredded cheese
1/2 tsp. salt
1/4 tsp. pepper
Dash of sugar

Saute onions, green pepper and celery in butter in a large skillet until vegetables are tender; set aside.

Cook broccoli according to package directions; drain. Cut spears in half; arrange in a greased, shallow 2 quart casserole.

Combine sauteed vegetables and remaining ingredients; spoon over broccoli. Bake, uncovered, at 375 degrees for 30 minutes or until heated. Yield 4 to 6 servings.