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Broccoli Rice Casserole
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| 2 (10 oz. each) packages | frozen chopped broccoli, thawed |
| 3 cups | cooked white rice |
| 1 (10.75 oz.) can | Campbell's condensed cream of celery soup |
| 1 (10.75 oz.) can | Campbell's condensed cream of mushroom soup |
| 1 (16 oz.) package | Velveeta cheese |
| 2 tablespoons | margarine |
| 2 stalks | celery, finely chopped |
| 1 medium | onion, finely chopped |
| Salt | |
| pepper to taste |
Preheat oven to 350 degrees.
Sauté celery and onion in margarine In small skillet until soft.
In a sauce pan over low heat combine the soups and cheese and stir until melted. Careful not to burn cheese.
In a large bowl combine rice, broccoli, celery and onions and season with salt and pepper. Mix well. Add soup mixture and mix well. Pour into 9x13 pan and bake 45 minutes until bubbly and lightly browned.
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