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
1 10 ounces Pk frozen chopped — broccoli, thawed
1/2 cup Diced process American — cheese
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 qt. casserole. Bake at 350 degrees for 1 hour.
Serves: 6 From: “Taste of Home” Magazine Posted by: Debbie Carlson (D.CARLSON – GEnie)