This is Pat, my sister-in-law's, recipe. It quickly became Mama's favorite dish to have for the holidays or just about any time. Mama made it religiously every Thanksgiving and Christmas after trying Pat's the first time. It's a lot of ingredients, but well worth the trouble.
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Ingredients - 8 servings
1/2 tsp salt 1 (8 oz.) can water chestnuts, drained 1/4 cup onion, chopped 1/4 cup celery, chopped 1 clove garlic, minced 1/4 lb. mushrooms, sliced 3/4 cup Cheddar cheese, shredded 2 lbs fresh broccoli florets (or thawed frozen) 2 tbs butter, melted 1 cup water 1/4 tsp pepper 1/2 lb Velveeta cheese 1 can Cream of Mushroom soup, undiluted |
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Steps
- Cut broccoli in 1-inch pieces and wash. Bring water to a boil and cook broccoli. Cover, reduce heat, and simmer for 5 to 8 minutes; drain.
- Sauté onion, celery, and mushrooms in butter until tender; drain.
- Stir together mushroom mixture, broccoli, and water chestnuts. Set aside.
- Combine Velveeta cheese and soup; cook over low heat and stir until cheese melts. Pour over broccoli mixture. Stir in garlic salt and pepper.
- Spoon into greased 2-quart casserole dish. Bake at 350° F for 25 minutes. Sprinkle with Cheddar cheese and bake and additional 5 to 10 minutes or until cheese melts.
