1 c. chopped onion
3/4 c. instant rice
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can Cheddar cheese soup
4 oz. mushrooms, drained
1/4 c. slivered almonds
2 (10 oz.) boxes frozen, chopped broccoli
1 c. chopped celery
2 tbsp. milk

Saute onions and celery in butter. Add remaining ingredients, except for a few almonds which will be sprinkled on top. Mix and pour into casserole. Bake at 350 degrees for 1/2 hour, uncovered and 1/2 hour, covered. Yields: 10 servings.