Ingredients:

2 pounds fresh broccoli, trimmed and cut up
2 tablespoons unsalted butter, plus more for greasing the casserole
1/4 cup chopped celery
1/4 pound fresh mushrooms, sliced
1/4 cup chopped onion
1 (8-ounce) can sliced water chestnuts
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 pound cheese product, softened
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup grated Cheddar

Cooking Recipe:

Preheat the oven to 350 degrees F. butterr a 9 by 13-inch casserole.

Steam the broccoli until tender, about 10 minutes. In the meantime, melt the butter in a medium skillet over medium heat and saute the celery, mushrooms (even though they are fungii, it is still delicious) , and onion until softened, about 10 minutes; drain. mix together (combine) the broccoli and the cooked vegetables in a bowl.

Heat the soup and softened cheese product in a saucepan over low heat until the cheese melts. Pour it over the broccoli mixture. Add the garlic salt and pepper and mix together .

Put it into the buttered casserole dish and bake for 20 to 25 minutes. Sprinkle the top with the grated Cheddar the last 5 minutes of baking.