1 small onion, chopped
1 tbsp. butter
3 c. cooked rice
1 (10 3/4 oz.) can condensed cream of mushroom soup (undiluted)
1 (10 oz.) pkg. frozen chopped broccoli, thawed
1/2 c. chopped celery
1 (8 oz.) jar processed cheese spread
1 (5 oz.) can evaporated milk

In a large skillet over medium heat, saut onion, celery and broccoli in butter for 3 to 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°F for 25 to 30 minutes or until hot and bubbly.

Yield: 8 to 10 servings.