Boil 5 cups fresh chopped broccoli for 2 minutes and drain.
In a separate saucepan melt 3 tablespoons butter.
Add 3 tablespoons flour and whisk over medium heat for 2 minutes.
Whisk in 1 ½ cup milk, 2 tablespoons Dijon mustard, 1 teaspoon Worcestershire sauce, and salt and pepper to taste.
Let bubble for 1 minute.
Stir in 1 can cream of celery soup.
Mix well and add 2 cups shredded cheddar cheese.
Stir and cook until cheese is melted.
Combine with broccoli and transfer to a casserole dish.
Top with 1 cup cheddar cheese and sprinkle with bread crumbs.
Bake covered for 30 minutes at 375 degrees.
Uncover and bake an additional 10 minutes