Broccoli Dip

• 1 (10 oz.) pkg. frozen chopped broccoli
• 1/2 tsp. salt
• 1/4 c. water
• 1 small onion, chopped
• 2 tsp. margarine or butter
• 1 (10 oz.) can cream of mushroom soup
• 1 (6 oz.) roll garlic cheese, crumbled
• 1/2 tsp. salt
• 1 tsp. m.s.g.
• 1/8 tsp. pepper
• 1/8 tsp. Tabasco sauce
• 1 tsp. Worcestershire sauce
• 1 (4 oz.) can mushroom pieces and stems

1. Cook the broccoli with 1/2 teaspoon salt in the water in a saucepan until tender; drain.
2. Saute the onion in the margarine in a large skillet.
3. Add the soup, cheese, salt, m.s.g., pepper, Tabasco sauce and Worcestershire sauce.
4. Cook over medium heat until the cheese melts, stirring occasionally.
5. Add the broccoli. Cook for 1 minute longer, stirring occasionally.
6. Stir in the mushrooms.
7. Cook until heated through.
8. Serve hot with crackers or chips.
9. May add 3/4 cup slivered almonds.
10. Yields 16 servings.

broccoli, salt, water, onion, margarine, cream of mushroom soup, roll garlic, salt, pepper, tabasco sauce, worcestershire sauce, mushroom

Taken from www.cookbooks.com/Recipe-Details.aspx?id=94909 (may not work)