PG TESTED

• 1 ( 1/2 cup) stick of butter
• 1 cup chopped onion
• 2 10 3/4 ounce cans cream of mushroom soup
• 10 ounces hot pepper cheese, shredded
• 1 cup fresh mushrooms, sliced
• 2 boxes chopped frozen broccoli (thawed and drained of excess water)
• 1/2 cup slivered almonds
• Dash of Tabasco sauce

Melt butter in a large frying or saute pan. Add onions, cook until tender. Add mushroom soup, stir. Stir in cheese, cook about 5 minutes. Add mushrooms, broccoli, almonds and Tabasco.

Simmer about 15 minutes or until cheese is melted and broccoli is cooked through.

Serve with nacho chips, fresh vegetables or crackers. Serves 10 or more.

-- Marlene Lutz