1 c Water
1/2 ts Salt
1 c Rice; instant
1/4 c Butter or margarine
1/4 c Onion; chopped
1/4 c Celery; chopped
1 cn Cream of mushroom soup
– 10 3/4 oz, undiluted 1 cn Cream of celery soup
– 10 3/4 oz, undiluted 1 pk Broccoli, frozen chopped
– 10 oz pkg, thawed 1/2 c Cheese, American processed
– diced Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In large mixing bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1 1/2 quart casserole. Bake at 350F for 1 hour.