Ingredients: 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 Info Category: Casseroles Rating: 5 Contributor: Jenny Harper

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.