Una George
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 can creamy onion soup
• 3 soup cans milk
• 1 stick oleo
• 1 onion, chopped
• 1 lb Mexican Velveeta® cheese
• 2 (10 oz) package frozen broccoli

Place oleo in large Dutch oven (low heat). Add chopped onion and tender onion. Add 3 cans soup and 1 can milk. Place the cheese and 2 cans milk in bowl in microwave until cheese melts. Add it to pot of soups. Cook broccoli in microwave following directions. Add it to soup mixture and simmer on low heat until thoroughly hot.

Delicious!

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