Broccoli Cheese Soup
1 8-oz. block of mild Mexican Velveeta cheese, cut into small cubes
1 large bag of frozen broccoli florets, cooked according to package directions
1 large onion, chopped and sauteed
2 cans cream of mushroom soup
3 large cans evaporated milk
Combine cooked broccoli and sauteed onion in large pot; add cheese and stir until almost melted.
Stir in soup and evaporated milk; cook over medium-low heat until hot throughout, about 20 minutes. Stir frequently to prevent soup from scalding on the bottom.
Season to taste.