Broccoli-Rice Casserole

• 1 Tbsp. vegetable oil
• 1/2 c. chopped celery
• 1/4 c. chopped onion
• 1 (10 3/4 oz.) can Campbell's condensed cream of broccoli or cream of mushroom soup
• 1/4 c. milk
• 1 c. Velveeta cheese, cut in 1/4-inch cubes
• 1 (10 oz.) pkg. frozen, chopped broccoli, thawed and drained
• 1 (8 oz.) can sliced water chestnuts, drained
• 2 c. cooked regular rice
• paprika

1. Preheat oven to 350u0b0.
2. In a 1 1/2-quart saucepan over medium heat, in hot oil, cook celery and onion until tender-crisp, stirring occasionally. Stir in soup and milk.
3. In a 10 x 6-inch baking dish, place cheese, broccoli, water chestnuts and rice. Stir in soup mixture. Bake 30 minutes or until bubbling.
4. Makes 5 cups or 8 servings.

vegetable oil, celery, onion, campbells condensed cream, milk, velveeta cheese, broccoli, water chestnuts, regular rice, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048871 (may not work)