Cheesy Broccoli Bake
Recipe courtesy Paula Deen.
Ingredients
- 2 lb Broccoli, fresh, trimmed and cut up
- 2 tbsp Unsalted butter, plus more for the casserole
- 1/4 cup Celery, chopped
- 1/4 lb Mushroom, fresh, sliced
- 1/4 cup Onion, chopped
- 1 can Water chestnut, 8-ounce, sliced
- 1 can Cream of mushroom soup, 10 3/4-ounce, condensed
- 1/2 lb Pasteurized processed cheese, cheese product, softened
- 1/2 tsp Garlic salt
- 1/4 tsp Black pepper
- 1 cup Cheddar, grated
Directions
- Preheat the oven to 350 degrees F and butter a 9 by 13-inch casserole.
- Steam the broccoli until tender, about 10 minutes. Meanwhile, melt the butter in a medium skillet over medium heat and saute the celery, mushrooms and onion until soft, about 10 minutes; drain. Combine with the broccoli (the water chestnuts go in here too).
- Heat the soup and cheese product over low heat until the cheese melts. Pour over the broccoli mixture, add the garlic salt and pepper and combine.
- Bake in the casserole 20 to 25 minutes, sprinkling the Cheddar on top for the last 5 minutes.