1 cup water
½ tsp salt
1 cup instant rice
¼ cup butter or margarine
¼ cup chopped onion
¼ cup chopped celery
1 can (10¾ ounces) condensed
cream of mushroom soup, undiluted
1 can (10¾ ounces) condensed
cream of celery soup, undiluted
1 package(10 ounces) frozen chopped
broccoli, thawed
½ 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 1½-quart casserole. Bake at 350 degrees for 1 hour. Yield 6 servings