Broccoli Casserole

Note: Veggies! Give me some veggies after all the rich foods of the holidays. Of course, if I am going to get the boys to eat broccoli I have to cover it up.

Broccoli Casserole

Ingredients:
1 cup water
1/2 teaspoon salt
1 cup instant rice
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 package (10 ounces) frozen chopped broccoli, thawed
1/2 cup diced process American cheese

Directions:

Heat oven to 350°F. Grease a 1-1/2-quart baking dish; set aside.  Bring water and salt to boil in a saucepan over medium-high heat. Stir in rice; cover and remove from heat. Let stand 5 minutes.   Melt butter in a small skillet. Add onion and celery; sauté until tender. Stir into rice. Add soup, broccoli and cheese; stir until combined.  Transfer to prepared baking dish. Bake 1 hour.