1/4 c. butter
2 (4 oz.) containers mushroom stems and pieces, drained
1/2 c. chopped onion
2 cans cream of mushroom soup
5 (5 oz.) jars Cheez Whiz
8 oz. shredded cheese
2 (9 oz.) pkg. chopped broccoli, thawed
1/3 c. slivered almonds
1/2 tsp. Worcestershire sauce
3 - 4 drops hot pepper sauce
1/2 tsp. garlic powder

In a large skillet, melt butter; add mushrooms and onion. Saute until onion is tender. Add soup and cheeses; cook until smooth and bubbly, stirring constantly. Add broccoli, almonds, garlic powder, Worcestershire sauce and hot sauce. Simmer 10 minutes, stirring occasionally. Serve with tortilla chips or crackers.