1 cup water
1/2 teaspoon Salt
1 cup instant rice
1/4 cup butter
1/4 cup chopped onion
1/4 cup chopped celery
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of celery soup
10 ounces frozen chopped broccoli, thawed
1/2 cup shredded or diced process American cheese
Recipe Directions
Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; sauté onion and celery until tender. In large mixing bowl, combine rice, celery, and onion with remaining ingredients. Pour into a lightly greased 1 1/2 qt. casserole. Bake at 350° for 45 to 55 minutes, or until hot and browned.
