1/2 c. butter
1 onion, peeled and chopped
1 green bell pepper, seeded and chopped
3 or 4 ribs celery, chopped
2 (10 oz.) pkg. frozen chopped broccoli, thawed
8 oz. linguine, uncooked
10 to 12 oz. Cheddar cheese, grated (about 2 c.), divided
2 (10 3/4 oz.) cans condensed cream of mushroom soup, undiluted
1/2 soup can of milk
1 (4 oz.) can whole or sliced mushrooms, drained

Melt butter in a large saucepan; saute onion, green pepper and celery. Put broccoli on top; cover and simmer 5 to 10 minutes. Meanwhile, cook spaghetti according to package directions; drain.

In a buttered 3-quart casserole dish, layer linguine, vegetable mixture and 3/4 of the cheese. In a small bowl, combine soup and milk; pour over mixture in dish. Spread mushrooms on top. Sprinkle remaining cheese on mushrooms. Bake in a preheated 350 degree oven for 35 to 45 minutes or until hot and bubbling.