Ingredients

• 1/2 cup butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 cups cooked rice
• 2 packages chopped frozen broccoli thawed and uncooked
• 1 can cream of mushroom soup
• 1 can water chestnuts; drained and chopped
• 1 cup Velveeta cheese cubed

Method

Preheat oven to 350°F. Melt butter in saucepan and sauté the onion and celery. In a big bowl mix together the cooked rice, onion, celery, broccoli, soup, water chestnuts and Velveeta cheese. Place mixture in a casserole dish, cover with foil and bake for about 30 minutes.