1 can cream of mushroom soup
Approx. 1/4 - 1/2 c. milk (you can always add more)
1 roll Kraft garlic cheese
1 pkg. frozen chopped broccoli

Prepare broccoli as package directs, then drain well. (Fix it first than it can be draining while you melt the cheese in the soup-milk mixture.)

Put soup and milk in a heavy saucepan and stir until well blended. (I use a whisk.) Then cut cheese into chunks and blend over a low heat until it is all melted. Add drained broccoli and simmer over low heat several minutes.

Makes 3-4 servings. Can be doubled easily. This is also delicious served as a dip if less milk is used so that it is fairly thick.