Mexican Broccoli-Cheese Soup
2 (10 ounces) packages frozen chopped broccoli
2 cans cream of mushroom soup
5-1/4 cups milk
1 pound Velveeta Mexican cheese
Mix all ingredients and place in a crock pot on low for 6 to 8 hours
until broccoli is tender and cheese is smooth. Serving 8-10.
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