Broccoli-Rice Casserole

1 Stick of Butter
1/4 Large Onion, chopped finely
1/4 Cup Celery, chopped finely
16 oz. Pkg. Broccoli florets, steamed until tender crisp
2 Cups Minute Rice, uncooked
1 Cup of Water
1 Cup of Milk
1 Can Cream of Chicken Soup + 1/2 Can of Water
1 8 oz. Pkg. Velveeta Crumbles or thick shredded cheddar cheese
Pinch of Salt

Preheat oven to 350 degrees.  Melt the butter in a large skillet and add the onion and celery.  Saute until tender and opaque.  Meanwhile cook the broccoli until tender crisp. Drain.  Sprinkle rice in the bottom of a 9 x 13 casserole dish.  Mix water, milk, soup and the 1/2 can of additional water in a bowl.  Add sauteed veggies, broccoli, salt and cheese.  Pour over rice.  Bake for 20 to 25 minutes, uncovered.  Let sit for 10 minutes before serving.

Great side dish for lots of different entrees.