1/4 c. butter
1/2 c. onions, chopped
2 (4 oz.) cans mushrooms, drained
2 cans cream of mushroom soup
8 oz. Velveeta, cubed
10 oz. sharp Cheddar cheese, shredded
2 (9 oz.) boxes frozen chopped broccoli
1/2 tsp. garlic
1 tsp. Worcestershire sauce
2-3 drops hot pepper sauce

Saute onions and mushrooms in butter. Add the cream of mushroom soup. Blend in Velveeta and Cheddar cheese. Stir until melted. Add remaining ingredients. Serve hot.