|1 cup||Instant rice|
|¼ cup||Chopped onion|
|¼ 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||Pkg. 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 qt.
casserole. Bake at 350 degrees for 1 hour.
Serves: 6 From: "Taste of Home" Magazine
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