Ingredients
1 cup water1/2 teaspoon salt1 cup instant rice1/4 cup butter1/4 cup chopped onion1/4 cup chopped celery1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed cream of celery soup, undiluted3 cups frozen chopped broccoli, thawed1/2 cup diced process cheese (Velveeta)
Preparation
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 bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1-1/2-qt. casserole. Bake at 350° for 1 hour.
