Broccoli Rice Casserole

• 2 (10 ounce) packages frozen chopped broccoli
• 2 cups rice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups water
• 1 (16 ounce) package processed American cheese, cubed
• 1 tablespoon butter
• 1 bunch celery, chopped
• 1 large onion, chopped
• salt and pepper to taste

1. 1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
2. 2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
3. 3. Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
4. 4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
5. 5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

broccoli, rice, condensed cream, condensed cream, water, american cheese, butter, celery, onion, salt

Taken from www.epicurious.com/recipes/member/views/broccoli-rice-casserole-1267831 (may not work)