Cheesy Broccoli Bake

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 cup water
• 2 lbs broccoli, fresh
• 1/2 teaspoon salt
• 1/4 cup onion (chopped)
• 1/4 cup celery (chopped)
• 1/4 lb mushroom (sliced)
• 2 tablespoons butter (melted)
• 8 ounces water chestnuts, sliced (drained)
• 1/2 lb velveeta cheese (cubed)
• 1 (10 ounce) can cream of mushroom soup
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 cup cheddar cheese (shredded) or 1 cup colby cheese (shredded)

Recipe

• 1 cut broccoli into 1 inch pieces and cook 5 to 8 minutes in salted water. drain well. sauté onion, celery and mushrooms in butter; drain. stir together mushroom mixture, broccoli and water chestnuts; set aside.
• 2 combine velveeta cheese and soup; cook over low heat, stirring until cheese melts. add garlic salt and pepper. pour over broccoli mixture and spoon into a greased 2 quart casserole.
• 3 bake at 350 for 25 minutes; sprinkle with grated cheese and bake an additional five minutes.
• 4 note: this is really good and is worth the number of pans, however, i have also successfully made this using only one pan. i use an oven proof/stove top casserole and sauté the vegetables. the broccoli is placed atop and then steamed for about 5 minutes. about 3 tablespoons of water may be added, if desired. the remaining ingredients are added and the container covered for another 5-8 minutes to allow the cheese to soften. remove cover and stir gently to blend cheese and soup with other ingredients. place in preheated oven to bake as directed. i actually think this method of preparation is better as the broccoli does not get overcooked and the sauce seems to be creamier.
• 5 prepare casseroles and freeze before baking. unthaw and bake as directed.