2 pkgs. chopped Birds Eye broccoli, cooked according to pkg. directions, drain
2 c. minute rice, cooked according to pkg. directions
2 cans Campbell's golden cream of mushroom soup
1/3 c. onion, diced
1/4 c. celery, diced
1/8 tsp. pepper to taste
1/4 tsp. paprika
1/4 c. green pepper, diced
1 tsp. Accent
1/4 tsp. garlic powder
2 tbsp. butter
Buttered 2 quart casserole dish

Heat oven to 350 degrees. Combine drained broccoli, rice and mushroom soup. Saute onions, green pepper and celery in the 2 tablespoons butter in skillet until transparent. Add to broccoli rice mixture, stir in seasonings, check for taste. (Add more if need be according to your taste.) Pour mixture into buttered 2 quart casserole dish. Bake at 350 degrees until bubbly and hot.