1 small onion chopped
1/2 cup celery, chopped
1 10 oz. package frozen chopped broccoli, thawed
1 tbs. butter or margarine
1 8 oz. jar Velveeta
1 can condensed cream of mushroom soup, undiluted
1 5 oz. can evaporated milk
3 cups cooked rice
In large skillet over medium heat, saute onion, celery and broccoli in butter for 3 - 5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8" square baking dish. Pour cheese mixture over. Do not stir. Bake uncovered at 325 degrees for 25 to 30 minutes or until hot and bubble. Let sit to thicken.
Double everything! Put in a 13"x 9" pan!
-compliments of Terri Quaile
