1 small onion, chopped
½ c. celery, chopped
1 pkg. (10oz.) frozen chopped broccoli
1 T. butter
1 lb. cheddar cheese, grated
1 can cream of mushroom soup
1 can (5 oz.) evaporated milk
3 c. cook rice (1 c. uncooked)
In a large skillet over medium heat, sauté onion, celery and broccoli in butter for 5 minutes. Stir in soup and milk until smooth. Place rice in a greased 8” square pan. Top with broccoli mixture and then with soup and milk. Top with grated cheese. Bake uncovered at 325° for 25-30 minutes.
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