1 small onion, chopped
1/2 cup chopped celery
1 10 oz. package frozen chopped broccoli, thawed
1 tablespoon butter
1 8 oz. jar process cheese spread
1 10 3/4 oz. can cream of mushroom soup, undiluted
1 5 oz. evaporated milk
3 cups 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 for 25 - 30 minutes or until hot and bubbly.