Broccoli, rice, and creamy soups are used to make this great tasting casserole.

Ingredients

• 1 cup water
• 1/2 teaspoon salt
• 1 cup instant rice
• 1/4 cup butter or margarine
• 1/4 cup chopped onion
• 1/4 cup chopped celery

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 package (10 ounces) frozen chopped broccoli, thawed
• 1/2 cup diced process American cheese

How to make it  1 hour, 20 minutes



• 1

  Heat oven to 350°F. Grease a 1-1/2-quart baking dish; set aside.
• 2

  Bring water and salt to boil in a saucepan over medium-high heat. Stir in rice; cover and remove from heat. Let stand 5 minutes.
• 3

  Melt butter in a small skillet. Add onion and celery; sauté until tender. Stir into rice. Add soup, broccoli and cheese; stir until combined.
• 4

  Transfer to prepared baking dish. Bake 1 hour.