2 bunches broccoli
2 cans cream of chicken soup
1 can cream of celery soup
3 c. milk (more if desired)
Salt
Pepper
1/2 chopped onion
Velveeta cheese (4 1/2" slices or more if you want it cheesy)

Cook broccoli in a little bit of water until tender. Drain water good and mash broccoli with a potato masher. Add cheese. Melt. Combine soup and milk in a soup pot with seasoning salt, pepper and minced onion. Heat. Add broccoli and cheese. Cook until onions are tender. Add cornstarch or flour to thicken.