Broccoli Rice Casserole

Source: Jan Taylor

1 small onion, chopped
1/2 cup chopped celery
1 (10 ounce) package frozen chopped broccoli, thawed
1 tablespoon butter or margarine
1 (8 ounce) jar process cheese spread
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (5 ounce) can evaporated milk
3 cups cooked rice

In a large skillet over medium heat, sauté onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk until smooth.

Place rice in a greased 8-inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325 degrees F for 25-30 minutes or until hot and bubbly.

Makes 8-10 servings.

ENJOY!