Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  fresh broccoli
  1                cup  water
     1/2      teaspoon  salt
     1/4           cup  chopped onion
     1/4           cup  chopped celery
     1/4         pound  fresh mushrooms -- sliced
  1         tablespoon  melted butter
  1       8 ounces can  sliced water chestnuts -- drained
     1/4      teaspoon  garlic salt
     1/4      teaspoon  pepper
  8             ounces  velveeta or velveeta lite cheese
  1                can  cream of mushroom soup
  1                cup  shredded cheddar cheese

Preparation:

Cut off broccoli heat into 1" pieces. Bring water to boil. Add 1/2 tsp. s alt along with broccoli. Cover and reduce heat. Simmer for 5-8 minutes or until crisp-tender. Drain well. Saute onion, celery and mushrooms in butter until vegetables are tender. Drain. Stir together the onion, celery and mushroom mixture, broccoli and water chestnuts. Set aside. Combine Velvetta and soup. Cook over Low heat, stirring until cheese melt s. Pour over broccoli mixture. Stir in garlic salt, and pepper. Spoon mix ture into greased 2 qt. casserole. Bake at 350 F. for 25 minutes. Add shr edded cheese to top of casserole. Bake until cheese has melted.

Nutritional Information:

99 Calories (kcal); 6g Total Fat; (51% calories from fat); 6g Protein; 7g Carbohydrate; 15mg Cholesterol; 371mg Sodium