Cheesy Broccoli Bake

Name: Cheesy Broccoli Bake
Yield: serves 8 to 10
Ingredients: 2 pounds fresh broccoli, trimmed and cut up; 1/4 cup chopped celery; 1/4 pound fresh mushrooms, sliced; 1/4 cup chopped onion; 2 tablespoons butter; One 8-ounce can sliced water chestnuts; One 10 3/4-ounce can condensed cream of mushroom soup; 1/2 pound Velveeta; 1/2 teaspoon garlic salt; 1/4 teaspoon pepper; 1 cup grated Cheddar cheese

December 14, 2011

Recipe information

Yield
serves 8 to 10

Ingredients

2 pounds fresh broccoli, trimmed and cut up

1/4 cup chopped celery

1/4 pound fresh mushrooms, sliced

1/4 cup chopped onion

2 tablespoons butter

One 8-ounce can sliced water chestnuts

One 10 3/4-ounce can condensed cream of mushroom soup

1/2 pound Velveeta

1/2 teaspoon garlic salt

1/4 teaspoon pepper

1 cup grated Cheddar cheese

Preparation

Preheat oven to 350 degrees. Steam broccoli for 10 minutes. Sauté celery, mushrooms, and onion in butter for 10 minutes; drain. Combine broccoli, sauté mixture, and water chestnuts. Heat soup and Velveeta in saucepan over low heat until cheese melts. Pour over broccoli mixture. Stir in garlic salt and pepper. Place in greased casserole dish. Bake for 25 minutes. Sprinkle top with grated Cheddar.

Paula Deen's Kitchen Classics