1 pkg. (6 oz.) long grain and wild rice
1 c. sliced celery
1 can cream of mushroom soup
2 pkgs. (10 oz.) frozen broccoli or 1 head, sectioned
3 tbsp. butter
1 tsp. salt
1 onion, chopped
1 tsp. salt
2 c. milk
1/2 c. grated Parmesan cheese

Cook rice according to directions. Combine milk and mushroom soup. Stir celery, salt and onion into rice. Add milk mixture and layer with broccoli in a casserole dish. Sprinkle with cheese and dot with butter. Bake at 350 degrees F. for 1 hour.