1 (10 oz.) chopped frozen broccoli, thawed
1 stick butter
1 med. onion, chopped
1 (10 3/4 oz.) cans of cream of mushroom soup
14 oz. Velveeta cheese, cut up
1 to 2 1/2 oz. can mushroom stems and pieces

Combine first 3 ingredients and cook until onions are clear. Reduce to low heat. Add soup and heat mixture until warm. Add Velveeta cheese and mushrooms, heat through. Dip with large corn chips or can be poured over baked potatoes. (I serve it in a mini crockpot to keep it warm.) Will keep about 1 week in refrigerator; also freezes well.