Broccoli Rice Casserole              

Ingredients:
2 (10 ounce) packages frozen chopped broccoli
3 cups instant rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2-1/2 cups water
1 (16 ounce) package processed American cheese, cubed
1 tablespoon butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste
 

Directions:
Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F 
 

In a medium saucepan over low heat, mix cream of mushroom soup and cream of chicken soup with water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.

Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.

In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Pour mixture into a 9x13 inch baking dish.

Bake in the preheated oven for 15 minutes, until bubbly and lightly brown.