Ingredients
2 cups minute rice cooked
2 tablespoons butter
1/2 cup diced onion
1/2 cup chopped celery
2 cups shredded cheddar cheese, divided
2 pkgs. Frozen broccoli (10 oz. each), cooked and drained
1 can cream of mushroom soup
1 can cream of celery soup
Preparation
In a heavy skillet, sauté onion and celery in butter until tender. Combine rice, sauteed vegetables, broccoli, 1 cup Cheddar cheese, and soups. Transfer to a greased casserole dish. Cover and bake at 350° for 30 minutes, or until hot and bubbly. Take off cover, top with remaining 1 cup Cheddar cheese, and bake about 5 minutes longer, until top is lightly browned and cheese is melted. Serves 6 to 8.
