1 small onion, chopped
1/2 c. chopped celery
1 (10 oz.) pkg. frozen chopped broccoli
1 tbsp. butter
grated cheese
1 can cream mushroom soup
1 c. milk
3 c. cooked rice

Sauté onions, celery and broccoli in butter for 3 to 5 minutes. Stir in cheese, soup and milk until smooth. Stir in rice. Place in casserole and top with cheese.

Bake at 325°F for 25 to 30 minutes.