Broccoli Rice Casserole

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

In a large skillet over medium heat, saute 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 for 25-30 minutes or until hot and bubbly.

« Rice