Broccoli Rice Casserole

• 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


• 1 1/4 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

1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.

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

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

5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

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