2 cups of cooked rice
1/2 cup of butter or margarine
1/2 cup of chopped onion
1/2 cup of chopped celery
2-10oz. packages of frozen chopped broccoli, thawed, uncooked
1 can of cream of mushroom soup
1 can of water chestnuts, drained and chopped
1 cup of cubed Velveeta cheese
Melt butter in saucepan. Saute onion and celery in butter.
Mix in a big bowl the cooked rice, onions, celery, broccoli,
soup, water chestnuts and cheese. Mix all together and put in a 9×13″ casserole dish.
Cover with foiland bake for 25-30 minutes at 350 degrees.