Broccoli Casserole

2 packages (10 ounces each) frozen chopped broccoli
1 can (10¾ ounces) condensed cream of mushroom soup
1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
1 can (4 ounces) sliced mushrooms, drained
½ teaspoon seasoned salt
½ cup plain bread crumbs
1 cup (4 ounces) shredded sharp Cheddar cheese
1 tablespoon butter, melted

1. Preheat the oven to 350°F. Coat a 1-1/2-quart baking dish with nonstick cooking spray.

2. Cook the broccoli according to the package directions; drain then place in a medium bowl.

3. Add the soup, water chestnuts, mushrooms, and seasoned salt; mix well then spoon into the baking dish.

4. In a small bowl, combine the bread crumbs, cheese, and butter; mix well then sprinkle over the broccoli mixture.

5. Bake uncovered for 25 to 30 minutes, or until heated through.

6 servings