Broccoli Cheddar Rice Casserole

Ingredients

• Broccoli

  Frozen, chopped, cooked, boiled, drained, without salt

  2 ½ cup or 460g

• White rice

  Long-grain, precooked or instant, enriched, dry

  3 cup or 285g

• 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 broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
3. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

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