1 small jar sliced mushrooms
1 can sliced water chestnuts, drained
1 envelope dry onion soup mix
3 tablespoons butter
2 packages frozen broccoli, cooked and drained
1/3 cup bread crumbs
3/4 cup grated cheddar
Preheat oven to 325 degrees. In skillet, melt butter; saute mushrooms, water chestnuts and soup mix. Arrange broccoli in an 11-by-13-inch baking dish; add cooked veggie/soup mixture. Top with bread crumbs and sprinkle with cheese. Bake for 20-25 minutes, or until bubbly. Serves 6.
