1 small onion, chopped
1/2 c. chopped celery
1 package (10 oz.) frozen chopped broccoli, thawed
1 tbsp. butter
1 jar (8 oz.) process cheese spread
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (5 oz.) evaporated milk
3 c. cooked rice

In a large skillet over medium heat, sauté onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8 inch square baking dish. Pour cheese mixture over; do not stir.

Bake, uncovered, at 325°F for 25-30 minutes or until hot and bubbly.