Broccoli Cheddar Rice Casserole

Ingredients

• Broccoli

  Frozen, chopped, unprepared

  2 ½ cup or 390g

• White rice

  Long-grain, regular, raw, enriched

  3 cup or 555g

• Cream of mushroom soup

  Canned, condensed

  1 can (10.7 oz) or 303g

• Cream of chicken soup

  Canned, condensed

  1 can (10.75 oz) or 305g

• Water

  Plain, clean water

  1 ¼ cup or 296g

• American cheese

  Pasteurized process, low fat

  2 cup, diced or 280g

• Butter

  Unsalted

  1 tbsp or 14g

• Celery

  Raw

  5 stalk, medium or 200g

• Onions

  Raw

  1 large or 150g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cook the broccoli and rice according to their package directions. Preheat the oven to 350°F.
2. In a medium saucepan over low heat, combine the cream of mushroom soup, cream of chicken soup, and water. Gradually stir in the cheese until melted, being careful to avoid burning.
3. Melt the butter in a large skillet over medium-high heat, and cook the celery and onion until soft.
4. In a large mixing bowl, combine the cooked broccoli, rice, soup and cheese mixture, celery, and onion. Season with salt and pepper. Pour the mixture into a 9x13 inch baking dish.
5. Bake for 45 minutes, until the casserole is bubbly and lightly browned.