1 c Water 1/2 ts Salt 1 c Rice; instant 1/4 c Butter or margarine 1/4 c Onion; chopped 1/4 c Celery; chopped 1 cn Cream of mushroom soup - 10 3/4 oz, undiluted 1 cn Cream of celery soup - 10 3/4 oz, undiluted 1 pk Broccoli, frozen chopped - 10 oz pkg, thawed 1/2 c Cheese, American processed - diced Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In large mixing bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1 1/2 quart casserole. Bake at 350F for 1 hour.
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