2 tbsp. butter
1 sm. onion
1 can mushrooms, drained
1 stalk celery, chopped
1 pkg. frozen broccoli
1 can mushroom soup
18 oz. Velveeta cheese

Saute celery, onions and mushrooms in butter. Add frozen broccoli and soup. Cook over low heat until broccoli is separated and thawed. Add cheese and warm until cheese is melted. (I use Fritos with this dip.)