1 (20 oz.) pkg. frozen broccoli cuts (not chopped)
2 sticks butter
1 lg. onion, chopped
4 or 5 lg. celery ribs, chopped
1 (8 oz.) can mushrooms, well drained
2 (10 1/2 oz.) cans condensed cream of mushroom soup
1 lb. cheese food or good processed American (Chef's Delight is o.k., but not Velveeta)

Cook broccoli according to package directions, but only half the required time. Drain in colander, then drain further on paper towels and set aside.

Melt butter in heavy oven proof saucepan. Saute chopped onion and celery until golden brown. Drain mushrooms, pat dry with paper towels, and add to skillet and cook 3 to 4 minutes. Add soup.

Cut cheese into 1 inch squares. Add to soup mixture. Add broccoli and mix lightly. Cover skillet and place in 300 degree oven until cheese melts, about 25 minutes. Do not overcook. Place in chafing dish and serve with corn chips. (Other chips may be used or bread cubes).

If dip is too thick, thin with cream, beer or more soup. If too thin, add more cheese. Serves about 50.