Grease a 9X13 pan. Steam broccoli until tender, 10 minutes. While steaming, melt the butter in a skillet over medium heat and saute celery, mushrooms and onions till softened. Drain. Combine the broccoli and the cooked veggies in a bowl.
Heat the soup and velveeta in a saucepan over low heat until cheese melts. Pour over broccoli mixture. Add the garlic salt and pepper to combine. Put in the casserole dish and bake for 20 to 25 minutes. Sprinkle top with the grated cheese the last 5 minutes of baking.
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Serving Size: 1 Serving (467g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 618 | ||
Calories from Fat: 355 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.5g | 53 % | |
Saturated Fat 23.4g | 117 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 127.8mg | 39 % | |
Sodium 885.5mg | 31 % | |
Potassium 1237.7mg | 33 % | |
Total Carbohydrate 36.5g | 11 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 33.3g | ||
Protein 32.6g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 618
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