1/2 c. chopped onions
1 (4 oz.) mushrooms, reserve liquid
1 (5 oz.) can water chestnuts, drained and thinly sliced
1/4 c. butter
2 pkgs. frozen broccoli, chopped
1 can french fried onions

Saute onions, mushrooms and water chestnuts in butter until tender. Set aside.

CHEESE SAUCE:

1/4 c. butter
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion salt
1 c. milk
1/2 c. mushroom liquid
1 (8 oz.) pkg. Velveeta cheese, cubed
2 tsp. soy sauce
4 to 5 drops Tabasco

Melt butter, blend in flour, salt, pepper and onion salt. Gradually add milk and mushroom liquid. Stir until smooth and thickened. Add cheese, soy sauce and Tabasco and stir until cheese melts. In bottom of buttered 8 x 6 x 2 1/2 inch baking dish, place half of sauteed mixture and half of thawed broccoli. Pour 1/2 of cheese sauce over it. Repeat layers once more. Bake at 350 degrees for about 20 minutes. Sprinkle onion on top and bake 20 to 30 minutes longer. (Microwave each package of broccoli separately to thaw, then spread broccoli out on some paper towels to remove all water).