1 c. mushroom pieces, sauteed in butter
1/2 lb. butter
1 lg. onion, chopped fine
2 c. mushroom soup
2 pkg. chopped frozen broccoli, cooked & drained
1 (8 oz.) pkg. Cheddar cheese
1 1/2 c. slivered almonds
1/4 tsp. garlic powder
Salt, pepper, Tabasco & Worcestershire sauce to taste
4 oz. Velveeta cheese

Cut and grate cheeses into pan with butter, onion and mushroom soup. Add seasonings. Simmer and stir until all is melted. Add very well drained, cooked broccoli, almonds and mushroom pieces. Serve hot in large chafing dish with Fritos or tortilla chips.