1 tbsp. vegetable oil
1/4 c. chopped onion
1/2 c. chopped celery
1 can cream of broccoli soup
1/4 c. milk
1 c. diced Velveeta cheese
1 (10 oz.) pkg. broccoli, thawed & drained
2 c. cooked rice
1 head fresh broccoli

Cook broccoli, celery and onion while the instant rice is prepared. Drain, add the rice and cheese, then the soup and the milk. Pour into a 10"x6" dish and sprinkle with paprika. Bake at 350 degrees for 30 minutes. Serves 8.