1 c. water
1/2 tsp. salt
1 c. instant rice
1/4 c. butter
1/4 c. chopped onion
1/4 c. chopped celery
1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
1 (10 3/4 oz.) can condensed cream of celery soup, undiluted
1 (10 oz.) pkg. frozen chopped broccoli, thawed
1/2 c. 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 at 350 degrees for 1 hour.