2 pkg. or 20 oz. broccoli (chopped)
2 can cream of mushroom soup
2 scant c. of milk
1/4 c. chunked Velveeta
Salt and pepper to taste
Freshly grated nutmeg

Cook broccoli and drain. Heat soup with milk, add Velveeta and stir in mixture until melted. After cheese has melted add broccoli and season to taste. Be very careful - mixture scorches easily.