Ingredients
1 tablespoon butter1 small onion, chopped1/2 cup chopped celery3 cups frozen chopped broccoli, thawed1 jar (8 ounces) cheese dip1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted1 can (5 ounces) evaporated milk3 cups cooked rice
Preparation
Preheat oven to 325°. In a large skillet, melt butter over medium-high heat. Add onion, celery and broccoli; cook and stir until crisp-tender, 3-5 minutes. Stir in the cheese dip, soup and milk until smooth. Spoon rice into a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, until bubbly, 25-30 minutes.
