Broccoli Dip - cooking recipe

Ingredients

1 pkg. frozen chopped broccoli
1/2 tsp. salt
1 roll Kraft garlic cheese
3 stalks celery, chopped
1 (4 oz.) can sliced mushrooms, drained
1 tsp. Lea & Perrins sauce
1/2 c. water
1 onion, chopped
1 c. mushroom soup, undiluted
1/2 tsp. Tabasco sauce

Preparation

Cook and drain the broccoli in the water and salt.
In double boiler, melt the cheese roll and add the soup.
In 2 tablespoons butter, saute the onion, celery and mushrooms.
Saute only until clear and add the two sauces.
Combine all ingredients in double boiler and mix well.
Serve hot from chafing dish.