Hot Broccoli Dip - cooking recipe

Ingredients

1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped mushrooms
3 Tbsp. butter
1 pkg. frozen chopped broccoli, cooked and drained
1 can cream of mushroom soup
1 (6 oz.) pkg. garlic cheese, diced or substitute Velveeta and add dash of garlic salt

Preparation

Saute onion, celery and mushrooms in butter until tender. Heat mushroom soup and cheese over low heat until cheese is melted.
Add broccoli and the sauteed mixture.
Blend well. Serve warm with tostados.
Makes about 1 quart.
May be frozen.