Mock Oyster Dip - cooking recipe

Ingredients

1 can cream of mushroom soup
1 can sliced mushrooms, drained
1 medium to large onion, diced
1 stick butter
1 lb. box Velveeta Mexican cheese (hot or mild)
2 pkg. frozen, chopped broccoli

Preparation

Cook broccoli in water until unfrozen and drain.
In a large saucepan, saute mushrooms and onion in butter.
Add cheese and soup.
Simmer until cheese is melted.
Add broccoli and simmer until all is blended well; stir often while cooking dip.
Serve hot with chips, veggies, etc.