10 oz. pkg. frozen chopped broccoli
4 chicken bouillon cubes
1 med. onion, chopped
2 tbsp. butter
2 tbsp. flour
2 c. shredded process cheese
4 c. milk
1 tsp. salt
1/2 tsp. pepper
Dash garlic salt

Cook broccoli in small amount of water in sauce pan until tender; set aside. Dissolve bouillon cubes in 2 cups hot water. Saute onion in butter in 2 1/2 quart sauce pan until tender. Sprinkle with flour. Stir in bouillon. Cook until smooth and thick, stirring constantly. Add cheese; stir until cheese is melted. Blend in milk gradually. Add remaining ingredients, broccoli and cooking liquid; mix well. Yields 10 servings.