Broccoli and Cheese Rice Casserole

• 1 small onion, chopped
• 1/2 cup chopped celery
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1 tablespoon butter margarine
• 8 ounces of Velveeta
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 (5 ounce) can evaporated milk
• 3 cups cooked rice

Directions

1. 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.

2 Place rice in greased 8-inch square baking dish.

3. Pour cheese mixture over rice, do not stir.

4. Bake uncovered at 325°F for 25-30 minutes or until hot and bubbly.