2 lbs. chopped broccoli
1 large onion
1 stick butter
2 cans lite cream of mushroom soup
6 cans of skim milk (measured with above soup can)
2 lbs. lite Velveeta cheese
1/2 tsp. white pepper

Sauté broccoli and onion together with butter. Add soup, milk, cheese, and pepper. Cook on medium low until broccoli is tender and cheese is melted, approximately 30 to 45 minutes. Stir often.

Makes approximately 6 quarts.