1 (10 oz.) pkg. frozen broccoli, chopped
1/2 c. celery, chopped
1/2 c. onion, chopped
1/2 stick butter
1 can cream of mushroom soup
8 oz. Velveeta cheese
1 tsp. Worcestershire sauce
1 (2 oz.) can mushrooms with liquid, chopped
1/2 tsp. Tabasco

Prepare broccoli as directed on package. Drain well. Saute celery and onion in butter until tender, not brown. Add soup and stir until smooth. Add cheese and stir until melted. Add remaining ingredients and simmer for 10 minutes. If recipe is doubled, do not double amount of soup. Serve hot.