Broccoli Casserole

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• 1 cup water
• 1/2 teaspoon Salt
• 1 cup instant rice
• 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
• 10 ounces frozen chopped broccoli, thawed
• 1/2 cup shredded or 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; sauté onion and celery until tender. In large mixing bowl, combine rice, celery, and onion with remaining ingredients. Pour into a lightly greased 1 1/2 qt. casserole. Bake at 350° for 45 to 55 minutes, or until hot and browned.