1 (20 oz.) pkg. frozen broccoli, not chopped
1 lg. onion, chopped
4 or 5 celery ribs, chopped
1 (8 oz.) can mushrooms, drained
2 (10 oz.) can cream of mushroom soup
1 lb. cheese (Velveeta or Chef's delight)

Cook broccoli according to package directions, but cook only half required time. Drain well in colander, then on paper towels and set aside.

Melt 1 1/2 sticks butter in heavy saucepan. Saute chopped onion and celery until golden brown. Drain mushrooms, add to skillet and cook 3 to 4 minutes. Add soup. Cut cheese into 1-inch squares and add to soup mixture. Add broccoli and mix lightly.

Cover skillet and place in 300 degree oven until cheese melts, about 25 minutes. Do not over cook. Place in chafing dish and serve with corn chips. This may be frozen.