1 lb. Mexican Velveeta cheese
2 cans cream of mushroom soup
1 can cream of chicken soup
3 cans whole milk
1 stick butter or oleo
1 box frozen chopped broccoli
medium onion, chopped

Precook broccoli according to pkg. directions. Sauté onion in butter; add cheese and let melt. Add soups and milk (use soup can to measure milk). Keep stirring to prevent sticking. Add cooked broccoli. Serve with crackers.