Broccoli Gratin

1 1/2 lb bunch of broccoli

2 cans cream of celery soup

1/4 cup dry bread crumbs

1 tbsp melted butter

1/4 grated sharp cheddar cheese

1/4 lb sliced mushrooms

garlic powder and dried parsley

Peel and discard tough skin off broccoli stalks. Cut broccoli into 3"

spears. Cook broccoli stalks in boiling water 10 minutes. Add broccoli

florets to boiling water with stalks and cook 3 minutes. Preheat oven

to 375 degrees. Stir 1/2 cup water into soup. Mix bread crumbs, butter and

2 tbsp of the cheese. In shallow casserole, layer broccoli, mushrooms, soup

and remaining cheese. Sprinkle garlic powder and parsley over entire

casserole. Then top with crumb mixture. Bake 20 minutes or until bubbly hot.