Broccoli Casserole

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• 1 cup Water
• 1/2 teaspoon Salt
• 1 cup Instant rice or other rice, cooked according to package directions
• 1/4 cup Butter
• 1/4 cup Chopped onion
• 1/4 cup Chopped celery
• 1 can (10 3/4 oz.) cream of, mushroom soup
• 1 can (10 3/4 oz.) cream of celery, soup
• 1 package (10 ounces) frozen chopped, broccoli, thawed
• 1/2 cup Diced process American, cheese

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 broccoli casserole at 350° for 1 hour.
Broccoli casserole serves 6.