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 (Velveeta)
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1/4 tsp. garlic salt
1/4 tsp. pepper
1 c. (4 oz.) shredded Cheddar cheese

Cut broccoli into 1 inch pieces. Bring water to boil. Add salt and broccoli; cover, reduce heat and simmer for 5 to 8 minutes until crisp tender.

Saute onion, celery and mushrooms in butter until tender. Stir together mushroom mixture, broccoli and water chestnuts; set aside.

Combine process cheese and soup; heat until cheese melts. Pour over broccoli mixture. Stir in garlic, salt and pepper.

Spoon mixture into prepared 2 quart casserole. Bake at 350 degrees for 25 minutes. Sprinkle with Cheddar cheese. Bake another 5 minutes or until cheese melts.