1 pound Velveeta cheese
1 can cream of mushroom soup
Pinch of garlic salt (optional)
1 box frozen chopped broccoli, thawed

Cook and drain broccoli. In fondue pot (electric one works best) melt cheese and mushroom soup over low heat. Add broccoli and a little garlic salt, if so desired. Serve with bread sticks or Italian bread cut into squares.

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