2 (10 3/4 oz.) cream of mushroom soup
1 (8 oz.) Cheez Whiz
1/2 c. butter
3/4 c. celery
3/4 c. onion
2 c. Minute rice, uncooked
1 can mushrooms
2 (10 oz.) pkg. frozen broccoli spears, thawed

Mix soup, cheese, and butter; cook over low heat. Stir to mix well. Add other ingredients. Pour into 2-quart casserole. Bake at 325 degrees until bubbly. Reduce heat to 300 degrees and continue cooking 45 minutes to 1 hour.