HOT BROCCOLI CHEESE DIP

3/4 cup butter
3 stalks celery, thinly sliced
1 onion, chopped
1 (4 oz) can sliced mushrooms, drained
3 Tbsp flour
1 (10 3/4-oz) can condensed cream of celery soup
1 cup shredded cheddar cheese
1 (10 oz) package frozen chopped broccoli, thawed and drained

In a small skillet, melt the butter and saute the celery, onion and mushrooms.

Stir in the flour. Place into a lightly greased slow cooker and stir in remaining ingredients.

Cover cook on High, stirring about every 15 minutes until the cheese is melted.

Turn to Low for 2 to 4 hours or until ready to serve.