1 onion
1 stick butter
1 fresh broccoli, steam cook or 2 (10 oz.) pkgs. chopped frozen broccoli
1 jar sliced mushrooms (drained)
1 (16 oz.) hot or mild Mexican Velveeta
2 cans cream of mushroom soup

Saute onions in butter. Add soups. Add mushrooms. Cut Velveeta in cubes. Add to mixture. Heat on low. After all is melted, add broccoli. Stir and simmer.