Vegetable / Green: Broccoli Rice Casserole

From Shelly Carey

Ingredients
2 (10 oz) packages frozen chopped broccoli
3 cups instant rice
1 (10.75 oz) can cream of mushroom soup
1 (10.75 oz) can cream of chicken soup
1 ¼ cups water
1 (16 oz) package American cheese, cubed
1 Tablespoon butter
3/4 cup celery, chopped
1 large onion, chopped
½ - 1 teaspoon Old Bay seasoning (or salt)
Pepper, to taste

Directions
Cook broccoli and rice according to package directions. Preheat oven to 350 degrees.

In a large microwave-safe bowl, add cream of mushroom soup, cream of chicken soup, 1 1/4 cups water and cubed American cheese. Microwave for 1-2 minutes, or until cheese melts.

Melt butter in a large skillet over medium-high heat, and sauté celery and onion until translucent

In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with Old Bay seasoning and pepper. Pour mixture into a 9x13 inch baking dish.

Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.