Cheesy Broccoli and Rice Casserole    

• 2 (10 ounce) packages frozen chopped broccoli
• 3 cups instant rice
• 1 (10.75 ounce) cancondensed cream of mushroom soup
• 1 (10.75 ounce) cancondensed cream of chicken soup
• 1 1/4 cups water
  
  
  1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
  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. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
  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. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
  
  
  
  
  
  

• 1 (16 ounce) packageprocessed American cheese, cubed
• 1 tablespoon butter
• 1 bunch celery, chopped
• 1 large onion, chopped
• salt and pepper to taste