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1
Cut broccoli into 1 inch pieces and cook 5 to 8 minutes in salted water.
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2
Drain well.
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3
Saute onion, celery and mushrooms in butter; drain.
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4
Stir together mushroom mixture, broccoli and water chestnuts; set aside.
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5
Combine Velveeta cheese and soup; cook over low heat, stirring until cheese melts.
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6
Add garlic salt and pepper.
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7
Pour over broccoli mixture and spoon into a greased 2 quart casserole.
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8
Bake at 350 for 25 minutes; sprinkle with grated cheese and bake an additional five minutes.
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9
Note: This is really good and is worth the number of pans, however, I have also successfully made this using only one pan.
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10
I use an oven proof/stove top casserole and saute the vegetables.
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11
The broccoli is placed atop and then steamed for about 5 minutes.
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12
about 3 tablespoons of water may be added, if desired.
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13
The remaining ingredients are added and the container covered for another 5-8 minutes to allow the cheese to soften.
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14
Remove cover and stir gently to blend cheese and soup with other ingredients.
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15
Place in preheated oven to bake as directed.
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16
I actually think this method of preparation is better as the broccoli does not get overcooked and the sauce seems to be creamier.
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17
Prepare casseroles and freeze before baking.
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18
Unthaw and bake as directed.
