|@skyblue:**Recipe Name** |Broccoli Casserole|@skyblue:**Submitted by** |Steve Tow|
|@skyblue:**Source** |Web Site|@skyblue:**Source Description** |Diana's Kitchen|
|@skyblue:**Base** |Vegetable|@skyblue:**Course** |Side Dish|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |10-30 Minutes|
|@skyblue:**Servings** |8|@skyblue:**Ethnicity**|American|

**Ingredients:**
  *1 Cup(s) water
  *1/2 Teaspoon(s) salt
  *1 Cup(s) instant white rice
  *1/4 Cup(s) butter
  *1/4 Cup(s) chopped yellow onion
  *1/4 Cup(s) chopped celery
  *1 Can(s) cream of mushroom soup
  *1 Can(s) cream of celery soup
  *10 Ounce(s) frozen, chopped (thawed) broccoli
  *1/2 Cup(s) shredded or diced american cheese 

**Directions:** \\ 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 lightly greased 1 1/2 quart casserole. Bake ay 350 for 45 to 55 minutes, or until hot and browned. 

**Nutritional Info:** \\ Unknown.