2 c. cooked rice, kept hot
2 (10 oz.) pkg. frozen chopped broccoli
1 lg. onion, chopped
1 c. grated cheese
2 tbsp. butter
1 can of cream of celery soup
1 egg

Cook broccoli until fork tender, adding salt and pepper to taste. Saute onion until transparent. Add butter and 1/2 cup grated cheese to hot rice. Stir. Add hot broccoli and onions to rice mixture. Stir. Beat egg and celery soup together. Stir into broccoli mixture. Put in casserole dish. Add remaining 1/2 cup cheese to top and brown in oven.