8 oz. spaghetti
2 lg. onions, chopped
1 lg. can mushrooms, sliced
1 lg. green pepper, chopped
8 stalks celery, chopped
1/2 c. butter
2 pkg. frozen broccoli
1 lb. Cheddar cheese
1 can cream of mushroom soup
1/2 can milk
Pepper to taste

Cook spaghetti until tender. Drain. Saute chopped onions, pepper and celery. Add mushrooms (use large skillet). Place frozen broccoli on sauteed vegetables, cover and cook until broccoli is tender.

Place spaghetti in buttered baking dish and cover with 3/4 of shredded cheese. Add broccoli mixture. Pour soup with added milk over. Top with remaining cheese. Bake at 350 degrees for 30 minutes until bubbly. Serves 15.