1 c. chopped celery
1/2 c. butter
1 (8 oz.) pkg. Velveeta (cubed)
1 c. cooked rice
1 sm. onion, chopped
1 pkg. frozen broccoli, chopped (may use fresh)
1 can cream of mushroom soup
1/2 tsp. salt

Melt butter in frying pan. Add celery, onion and broccoli. Saute. In a 2 quart greased casserole add rice, sauteed vegetables, soup, salt and pepper. Top with Velveeta cheese. Cover and bake at 325 degrees for 40 minutes.