1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped mushrooms
3 tbsp. melted butter
1 (10 oz.) pkg. frozen chopped broccoli
1 (10 oz.) can cream of mushroom soup
1 (6 oz.) pkg. garlic cheese, diced

Cook broccoli and drain well. Saute onion, celery and mushrooms in butter until tender. Combine broccoli, soup and cheese. Cook over low heat until cheese melts, stirring occasionally. Add sauteed vegetables to broccoli mixture, stirring well. Serve hot. (A chafing dish or electric fondue pot is a good idea). Use chips or vegetables to dip.